Red lentil curry (Masoor dal)

Directions

1. The rice should be cooked over low heat in a covered pot, with two cups of water and a pinch of salt, for about 15 minutes, until the water is absorbed. ⏱ 15 min
2. Once cooked, it should be kept covered until it is served. ≈ 2 min
3. The lentils are thoroughly rinsed until the water runs clear. ≈ 3 min
4. They are cooked over low heat for about 15 minutes, until they are tender and begin to separate. ⏱ 15 min
5. They are removed from the heat and set aside – the water in which they were cooked is not discarded. ≈ 3 min
6. In a pot or large pan, sauté the finely chopped onion with the crushed cumin seeds. ⏱ ≈ 7 min
7. Next, we add the ginger and shredded coconut, stirring for about a minute. ≈ 3 min
8. We add the tomatoes and continue to cook over low heat for about 5 minutes. ⏱ 5 min
9. Finally, I add the turmeric, chili pepper, salt, garlic, cream, and lentils to the remaining cooking liquid. ≈ 3 min
10. Everything is still simmering. ⏱ ≈ 40 min
11. Before being served, the dish is seasoned with cilantro and a garam masala spice blend. ≈ 2 min
12. A portion of dal is placed on top of each bowl of rice, arranged attractively. ≈ 3 min