Careme

Instructions

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1. 1.

   Rinse 3/4 cup dry red lentils in a fine-mesh sieve. Separately rinse 1/2 cup dry long-grain white rice until the water runs mostly clear.

2. 2.

   Dice 1 lb Roma tomatoes and finely chop 4 oz yellow onion. Mince 2 garlic cloves and grate enough ginger to measure 1 tablespoon. Squeeze 1/2 lemon to obtain 1 tablespoon juice.

3. 3.

   Put the rinsed lentils in a medium saucepan with 2 cups water and 1/4 teaspoon ground turmeric. Bring to a boil, then reduce to a gentle simmer, partially covered, for 18–22 minutes, stirring occasionally, until the lentils collapse easily. If they become dry before softening, add 1/4 cup water.

4. 4.

   While the lentils simmer, combine the rinsed rice, 1 cup water and 1/8 teaspoon fine sea salt in a small saucepan. Bring to a boil, cover and reduce the heat to low. Cook for 15 minutes, then remove from the heat and leave covered for 10 minutes.

5. 5.

   Meanwhile, heat 1 1/2 tablespoons neutral cooking oil in a deep skillet over medium heat. Add 1 teaspoon black or brown mustard seeds, cover briefly to contain splattering, and let them pop for 30–45 seconds. Add the chopped onion and cook, stirring, for 5–6 minutes until softened and lightly golden.

6. 6.

   Stir the following into the softened onion:

   • The prepared minced garlic from 2 cloves
   • The prepared 1 tablespoon grated ginger
   • 1/2 teaspoon ground cumin
   • 1/8 teaspoon crushed red pepper flakes

   Cook, stirring, for 30 seconds until fragrant.

7. 7.

   Add the diced tomatoes and 1 1/8 teaspoons fine sea salt to the skillet. Cook over medium heat for 8–10 minutes, stirring occasionally and crushing the tomatoes with a spoon, until they become a thick, chunky sauce.

8. 8.

   Stir the softened lentils and their cooking liquid into the tomato mixture. Simmer for 5 minutes, stirring frequently, until creamy and spoonable; add 1/4 cup water if too thick. Remove from the heat and stir in the prepared 1 tablespoon lemon juice.

9. 9.

   Fluff the rice and divide between two shallow bowls. Spoon the tomato dal alongside it, leaving some rice visible, and serve hot.

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