1. Start the jasmine rice first so it finishes around the same time as the dal. Rinse 1.5 cups of jasmine rice in a fine mesh strainer under cold water until the water runs mostly clear, about 30 seconds. Combine with 2.25 cups of water in a medium saucepan, bring to a boil over high heat, then immediately reduce to the lowest heat setting, cover with a tight lid, and cook for 15 minutes. Do not lift the lid. After 15 minutes, remove from heat and let steam covered for 5 more minutes.
2. While the rice cooks, dice the yellow onion into small pieces about the size of a pea. Mince the garlic cloves finely. Grate or mince the fresh ginger.
3. Rinse the red lentils in a fine mesh strainer under cold water for 30 seconds and set aside — this removes surface starch and any debris.
4. Heat 2 tablespoons of vegetable oil in a large saucepan or deep skillet over medium heat. Once the oil is hot and shimmering, add the diced onion. Cook, stirring occasionally, for 5 to 6 minutes until the onion is softened and turning translucent at the edges.
5. Add the minced garlic and ginger to the pan with the onion. Stir constantly for 1 minute until very fragrant — you'll notice the raw garlic smell transforming into something sweeter and toasty.
6. Add the curry powder, cumin, and turmeric directly to the pan. Stir the spices into the onion mixture and cook for 30 seconds, stirring constantly, until the spices are fragrant and smell toasted but not burnt.
7. Pour in the can of diced tomatoes (with all the liquid), the full can of coconut milk, the rinsed red lentils, and the vegetable broth. Stir everything together and add 1 teaspoon of salt. Increase the heat to medium-high and bring to a gentle boil — you should see small bubbles breaking the surface across the whole pot.
8. Once boiling, reduce the heat to medium-low and cook uncovered for 20 to 22 minutes, stirring every 5 minutes, until the lentils have completely dissolved into the sauce and the dal is thick and creamy. When a spoon dragged through the center leaves a trail that slowly fills back in, it's ready.
9. Turn off the heat and stir in the baby spinach in two handfuls, folding it in until wilted and bright green, about 1 minute. Squeeze in the juice of half the lime and stir. Taste and add more salt or lime juice as needed.
10. Fluff the jasmine rice with a fork. Serve the dal ladled generously over a scoop of rice in each bowl. Cut the remaining lime half into wedges and place one on each bowl for squeezing over the top.
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.