Coconut Ginger Red Lentil Dal with Steamed Jasmine Rice

1. Rinse 1.5 cups jasmine rice under cold water until water runs clear, then combine with 2.25 cups water in a medium saucepan. Bring to a boil over high heat, then reduce to the lowest setting, cover with a tight lid, and cook for 15 minutes. Remove from heat and let steam, still covered, for 5 minutes.

2. While rice cooks, dice the yellow onion into small pieces. Mince the 3 garlic cloves and grate or finely mince 1 tablespoon of 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 for 5–6 minutes, stirring occasionally, until the onion is soft and translucent with slightly golden edges.

4. Add the minced garlic and ginger to the pot. Stir continuously for about 60 seconds until fragrant — you should smell a strong, warm aroma.

5. Add 1 tsp cumin, 0.5 tsp turmeric, 1 tsp coriander, and 0.25 tsp red pepper flakes. Stir the spices into the onion mixture and cook for 30 seconds until the spices are well coated and smell toasty.

6. Pour in the canned diced tomatoes (with their liquid), coconut milk, and 2 cups vegetable broth. Stir everything together to combine.

7. Rinse 1.5 cups red lentils under cold water and add them to the pot. Increase heat to medium-high and bring the mixture to a gentle boil, stirring occasionally.

8. Once boiling, reduce heat to medium-low and simmer uncovered for 18–20 minutes, stirring every few minutes, until lentils are completely soft and the dal has thickened to a porridge-like consistency. If it thickens too much, add a splash of water.

9. Stir in 2 cups of fresh spinach and cook for 1–2 minutes until wilted and bright green. Season with 1 tsp salt, then squeeze in the juice of 1 lime and stir.

10. Fluff the rice with a fork. Serve the dal ladled over rice in bowls and enjoy immediately.