Why this fits a family on a budget
This hearty dal uses pantry staples like canned coconut milk, lentils, and spices that cost well under $2 per serving. It comes together in one pot in about 40 minutes, making it perfect for a busy weeknight.
1. Start the jasmine rice: combine 1.5 cups rice with 2.25 cups water in a medium saucepan. Bring to a boil over high heat, then reduce to the lowest heat setting, cover tightly, and cook for 15 minutes. Remove from heat and let sit covered for 5 minutes — do not lift the lid while it cooks.
2. While the rice starts, dice the onion into small pieces about the size of a pea. Mince the garlic cloves finely, and grate or finely mince the fresh ginger.
3. Heat 2 tablespoons of olive oil in a large pot or deep skillet over medium heat. Add the diced onion and cook, stirring occasionally, for 5 to 6 minutes until the onion looks soft and slightly translucent around the edges.
4. Add the minced garlic and ginger to the pot. Stir continuously for about 60 seconds until fragrant — you will smell a strong, pleasant aroma. Do not let it brown or burn.
5. Sprinkle in the curry powder, turmeric, and cumin. Stir everything together for 30 seconds so the spices toast lightly in the oil and coat the onions.
6. Pour in the canned diced tomatoes (with their juices), coconut milk, and vegetable broth. Stir well to combine everything.
7. Rinse the red lentils in a fine mesh strainer under cold running water until the water runs clear, then add them to the pot. Stir to mix.
8. Increase heat to medium-high and bring the mixture to a gentle boil. You will see bubbles breaking the surface steadily. Once boiling, reduce heat to medium-low and cook uncovered for 18 to 20 minutes, stirring every few minutes, until the lentils are completely soft and have mostly dissolved into the liquid, thickening the dal.
9. Stir in the baby spinach and 1 teaspoon of salt and 0.5 teaspoon of black pepper. Cook for 1 to 2 minutes until the spinach wilts and turns dark green.
10. Squeeze the juice of one lime into the dal and stir. Taste and adjust salt if needed.
11. Serve the dal over or alongside the jasmine rice. Divide evenly among 4 bowls.
Cost is a national-average estimate and varies by store and region.
This recipe was generated by Plento Pasto's AI from a library of family-friendly dishes and reviewed for a real photo before publishing. Cooking times, costs, and nutrition are estimates — use your judgment in the kitchen.