Lentil curry with rice

Directions

1. First, thoroughly rinse the lentils and soak them for about 30 minutes. ⏱ 30 min
2. Peel the mangoes, remove the skin, and cut them into thin slices. ≈ 8 min
3. Lightly pat the slices dry to allow the lentils to absorb the tangy flavour of the mango. ≈ 2 min
4. Boil a portion of lentils in a pot with water, a pinch of turmeric, salt, and a few fresh chili peppers. ⏱ ≈ 10 min
5. Once the lentils are cooked and softened, mash them carefully using a potato masher. ≈ 4 min
6. Add pre-cut pieces of rice to the cooked lentils. ≈ 3 min
7. Cook over medium heat until the rice is tender. ⏱ ≈ 18 min
8. If the lentils seem too thick, add a little hot water at this point. ≈ 3 min
9. To balance the flavor, you can add a small amount of sugar at this point. ≈ 3 min
10. In another small container, heat up some oil paint. ⏱ ≈ 10 min
11. Then, add the dried chili peppers and mustard seeds (or mustard seeds). ≈ 3 min
12. Next, add the chopped onion and chopped garlic and cook until golden brown (this forms the base). ⏱ ≈ 7 min
13. Gently add the spices and herbs to the simmering lentils, then immediately cover with a lid for 2 to 3 minutes, so that the flavors can meld together. ⏱ 3 min
14. Taste and adjust the seasoning with salt before serving. ≈ 2 min