Curried Yellow Mung Dal with Cumin-Turmeric Basmati Rice

CURRIED DAL INGREDIENTS

coconut oil

2 shallots, diced or 1/2 yellow onion, diced

2 large cloves of garlic, chopped

1-2 teaspoons of minced ginger 

1/2 teaspoon turmeric

1 teaspoon curry powder 

3/4 cup uncooked yellow mung dal (or red lentils), rinsed

1 cup vegetable broth 

1 cup filtered water 

1/2 - 1 can coconut milk (depending on how thin or thick you want the dal to be; you can always add more later)

salt

pepper

spinach 

cilantro, chopped

lime

CURRIED DAL METHOD

1. In a pot, heat up coconut oil and then add in shallots or onion. Sauté until golden and then add garlic and ginger. Sauté for a few more minutes and then add in turmeric and curry powder.

2. Add in rinsed dal and stir. Add vegetable broth, water, and coconut milk. Season with salt and pepper. Stir, bring to a simmer, and cover with the lid. Cook until dal is tender.

3. Add spinach, cilantro, and lime. Taste and adjust for seasoning.

4. Serve over rice and with a squeeze of lime.

RICE INGREDIENTS

1 tablespoon butter

1 teaspoon cumin seed

heaping 1/4 teaspoon turmeric 

1 cup basmati rice, rinsed very well

1/2 - 1 cup frozen green peas

~1.5 cups filtered water

salt

RICE METHOD

1. Heat up butter in a pot. Once melted, on medium-low heat, add cumin seed and turmeric and swirl around.

2. Then, add rinsed well and stir rice to coat with spices.

3. Add peas, water, and salt. Stir and bring to a boil. Lower to a simmer and cook until most of the water has evaporated.

4. Place the lid on the pot and cook the rice until tender and fluffy. As the rice cooks, check to see if more water is necessary (if you taste the rice and it is still crunchy and there is not enough water left, add more).

5. Taste for salt and add more if needed.