Red Lentil Dal with Basmati Rice

• 84
  1 1/2 cups white basmati rice, rinsed

  Basmati Rice84$22.99Buy from Banyan Botanicals
• 2 1/2 cups water
• 1 tsp salt, divided
• 96
  1 tbsp virgin coconut oil

  Whole Kernel - Virgin Coconut Oil96$12.29Buy from Dr. Bronner's
• 90
  1 tbsp minced garlic

  Garlic, Minced, Organic90$1.18Buy from South Coast Organics and Bulk Foods
• 84
  1 tsp ground ginger

  Organic Ground Ginger84$16.00Buy from Smith & Truslow
• 90
  1 tsp ground cumin

  Cumin, Ground Organic90$9.99Buy from The Mediterranean Dish
• 89
  1 tsp ground turmeric

  Turmeric Root (High Curcumin 4-5%), Ground, Certified Organic89$8.40Buy from Pure Indian Foods
• 85
  1 tsp garam masala

  Garam Masala, Certified Organic85$7.30Buy from Pure Indian Foods
• 72
  2 cups vegetable broth

  Vegetable Broth, Org, 32 oz72$4.69Buy from Natures Pick Market
• 88
  1 1/2 cups canned coconut milk, well-shaken

  Ceres Organics Coconut Milk - 400ml88$3.00Buy from L'Organic
• 1/4 tsp black pepper, freshly cracked

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1. 1

   Rinse the white basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, water, and 0.5 teaspoon of the salt.

2. 2

   Bring the rice to a boil over high heat for about 3 minutes. Cover tightly with a lid, reduce heat to low, and cook for 15 minutes. Remove from heat and allow to rest covered for 5 minutes before fluffing with a fork.

3. 3

   While the rice cooks, warm the virgin coconut oil in a wide pot or saucepan over medium heat for 1 minute. Add the minced garlic, ground ginger, ground cumin, ground turmeric, and garam masala, stirring continuously for 1 minute until fragrant and lightly toasted.

4. 4

   Pour the vegetable broth and canned coconut milk into the spiced oil, then add the remaining 0.5 teaspoon of salt and the black pepper. Whisk to incorporate and bring to a gentle boil over medium-high heat, about 3 minutes.

5. 5

   Reduce the heat to medium-low and let the stew simmer uncovered for 15 minutes, stirring occasionally, until slightly reduced, aromatic, and rich with golden color.

6. 6

   Remove the pot from the heat. Divide the fluffy basmati rice among shallow bowls and ladle the warm, spiced golden dal stew generously over each portion.