Careme

Ingredients

• 365 by Whole Foods Market Organic Red Lentils, 16 OZ

  3/4 cup $3.99
• 365 by Whole Foods Market, Organic White Basmati Indian Rice, 32 Ounce

  1 cup $6.29
• Earthbound Farm Organic Baby Spinach, 8 OZ

  4 packed cups $4.43
• Roma Tomato

  2 medium, diced $2.99
• Yellow Onion

  1 medium, thinly sliced, divided $1.49
• Green Jalapeno Pepper

  1, finely chopped $3.49
• Organic Garlic, 3 CT

  4 cloves, thinly sliced $2.89
• Bagged Seedless Lemons, 16 oz

  1/2 lemon $2.99
• Mini Cucumber, 9 OZ

  2, thinly sliced $2.99
• Organic Red Radish Bunch

  4 radishes, very thinly sliced $2.21
• Cilantro Bunch

  2 tablespoons chopped, plus more for garnish $1.09
• Pantry items: neutral oil, mustard seeds, cumin seeds, ground turmeric, salt

  as needed

Instructions

1. Rinse 3/4 cup red lentils until the water runs mostly clear. Rinse 1 cup basmati rice until the water runs clear. Thinly slice 1 medium yellow onion, keeping half for the dal and half for the salad. Dice 2 medium Roma tomatoes, finely chop 1 green jalapeno, thinly slice 4 garlic cloves, thinly slice 2 mini cucumbers and 4 radishes, and chop 2 tablespoons cilantro.
2. Cook 1 cup rinsed basmati rice in a saucepan with 1 3/4 cups water and a pinch of salt. Bring to a boil, cover, reduce to low, and cook until tender, about 15 minutes. Rest covered 5 minutes, then fluff.
3. Place 3/4 cup rinsed red lentils in a second pot with 2 1/2 cups water, half of the sliced yellow onion, 1 diced Roma tomato, 1/4 teaspoon ground turmeric, half of the chopped jalapeno, and 1/2 teaspoon salt. Bring to a boil, skim if needed, then simmer 15 to 18 minutes until the lentils are soft and beginning to collapse.
4. While the lentils cook, make the salad. Toss the sliced 2 mini cucumbers, 4 sliced radishes, remaining half onion, remaining 1 diced Roma tomato, 1 tablespoon chopped cilantro, a squeeze of 1/2 lemon, a pinch of salt, and a drizzle of oil. Let it sit so the vegetables lightly pickle.
5. When the lentils are soft, stir in 4 packed cups baby spinach and cook 2 to 3 minutes until wilted. Add a little water if needed to create a loose, spoonable consistency.
6. Heat 1 1/2 tablespoons neutral oil in a small skillet over medium heat. Add 1/2 teaspoon mustard seeds and 1/2 teaspoon cumin seeds. When they pop, add the remaining sliced garlic and cook until lightly golden, about 30 seconds. Add the remaining chopped jalapeno and cook briefly. Pour this tempering over the lentils immediately. Stir, taste, and adjust salt and lemon juice.
7. Plate by spooning fluffy rice onto one side of shallow bowls and ladling the spinach-tomato pappu beside it so the colors stay distinct. Finish the dal with the remaining cilantro and a few drops of oil for shine. Mound the cucumber-radish salad on the side for a crisp, cool contrast.