Coconut-Lentil Dal over Rice

Ingredients

• 120 g basmati rice — rinsed
• 90 g red lentils — rinsed
• 120 ml canned coconut milk — well shaken
• 360 ml water — divided
• 6 g fresh ginger — finely grated
• 2 g ground turmeric
• 0.5 g asafoetida powder — a small pinch
• 3 g salt — or to taste
• 10 ml lemon juice — freshly squeezed

Instructions

1. Add the rinsed basmati rice and 240 ml of the water to a small pot with 1 g of the salt, bring to a boil, then reduce to low, cover, and simmer for about 10 minutes until the water is absorbed and the rice is tender.
2. While the rice cooks, combine the rinsed red lentils, remaining 120 ml water, coconut milk, grated ginger, turmeric, remaining salt, and asafoetida in a separate small pot.
3. Bring the lentil mixture to a gentle boil over medium heat, then reduce to low and simmer for 8–10 minutes, stirring occasionally, until the lentils are soft and starting to break down; add a splash of water if it thickens too much.
4. Once the lentils are tender, stir in the lemon juice and taste, adjusting salt or lemon as needed for a mild, soothing flavor.
5. Fluff the cooked rice with a fork, divide it between two small bowls, and spoon the warm coconut-lentil dal over the top, keeping portions modest to reduce bloating discomfort.