South Asian Red Lentil Dal Warm Bowl

Combine rinsed red lentils, diced tomatoes, turmeric, cumin, garlic, ginger, and 2 cups water in a pot. Bring to a boil, then reduce to a simmer. Cook uncovered for 18-20 minutes, stirring occasionally, until lentils are completely soft and broken down.

While lentils cook, rinse basmati rice twice. Combine with 1.5 cups water and a pinch of salt in a separate pot. Bring to a boil, cover tightly, reduce heat to lowest setting, and cook 15 minutes. Rest covered 5 minutes, then fluff.

Heat coconut oil in a small pan over medium-high heat. Add mustard seeds and wait for them to pop, about 30 seconds. Add curry leaves and dried red chilies. Fry for 15 seconds until the curry leaves are crispy and fragrant.

Season the dal with salt and lemon juice to taste. Divide basmati rice among four bowls. Ladle the dal alongside. Pour the hot tempering over the dal, including all the aromatic oil. Garnish with fresh cilantro.