Spiced Red Lentil Dal with Rice

Rinse red lentils under cold water until water runs clear. Set aside.

Rinse white rice 2-3 times until water is less cloudy. Drain and set aside.

In a large pot over medium heat, add 1 tbsp sunflower oil. Sauté diced onion for 5-6 minutes until softened and lightly golden.

Add minced garlic and cook 1 minute until fragrant.

Add diced tomato, ground cumin, turmeric, and salt. Stir and cook 3-4 minutes until tomatoes break down and oil separates slightly.

Add rinsed lentils and 4 cups water. Bring to a boil, then reduce heat to low and simmer 20-25 minutes, stirring occasionally, until lentils are completely soft and creamy.

Mash some lentils against the pot sides to thicken. Keep warm.

Add rinsed rice and 3 cups water to a medium pot. Bring to a boil over high heat.

Reduce heat to low, cover tightly, and cook 15 minutes until water is absorbed and rice is tender.

Remove from heat and let steam covered for 5 minutes. Fluff with fork.

In a small skillet over medium-high heat, warm 2 tbsp sunflower oil until shimmering.

Add cumin seeds and watch them sizzle for 15 seconds. Add sliced garlic and cook until golden brown, about 1 minute.

Remove from heat and quickly stir in 0.5 tsp turmeric — it will foam. Immediately pour the sizzling tadka over the dal.

Serve dal over fluffy white rice, spooning extra tadka on top. Raj's tip: a squeeze of lemon adds brightness if you have one on hand!