Delicious Red Split Lentils (Masoor Dal)

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Step 1

Start by rinsing the rice a few times until the water runs clear, then soak it in water at room temperature for anywhere between 15 minutes and an hour. After soaking, drain the rice.

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Step 2

In a large pot, bring 3 cups of water and the red lentils to a gentle simmer over medium heat. As it heats, skim off any foam that rises to the surface. Add the chopped onion, cumin, coriander, salt, black pepper, cayenne, and turmeric. Turn the heat down to low and let everything cook, partially covered, until the lentils are soft, which should take about 30 minutes.

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Step 3

Next, stir in the broccoli, tomatoes, peas, and a pinch of salt. Keep cooking the lentils, stirring now and then, until everything is tender and well combined—this will take about another 30 minutes.

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Step 4

Meanwhile, place the soaked and drained rice in a separate pot with 1 ½ cups of water. Bring it to a boil, then lower the heat to the lowest setting. Cover with a tight-fitting lid and let it simmer gently until the rice is cooked through and the water is absorbed, about 20 minutes.

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Step 5

While the rice finishes, heat some oil in a small skillet over medium heat. Toss in the mushrooms, ginger, and garlic, cooking and stirring until they’re fragrant and just starting to brown, about 3 to 5 minutes.

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Step 6

Pour this flavorful mixture over the lentils and give everything a good stir to combine the flavors. Let it cook together for another 5 minutes.

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Step 7

Serve the lentils warm alongside the fluffy rice for a comforting and hearty meal.