Comforting Coconut Red Lentil Daal

Directions

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1. Add the oil, onion and garlic to a large pot on high heat. Sauté for 4 minutes, adding splashes of water as needed to deglaze the pot.
2. Reduce the heat to medium and add the carrot and grated ginger, and cook for another 2 minutes.
3. Then add all of the spices. Stir 30 - 60 seconds, stirring throughout, to toast the spices.
4. Add the drained lentils, water, vegetable bouillon cube, and coconut milk.
5. Bring to a boil, then reduce to a simmer with the lid partially covered, stirring on occasion until the lentils are fully cooked, about 15 - 20 minutes.
6. Drain the soaked rice and add it to a medium pot. Add the water and the cardamom pods, bring to a boil and reduce to a medium-low with the lid partially covered until cooked, about 15 minutes. When cooked, remove from the heat and fully cover with a lid until ready to serve.
7. Serve the rice alongside the daal and garnish. Enjoy!

Notes

• * If you did not soak the rice, you may need to add more water.

Storage

• Store the daal in an airtight container in the fridge for up to 4 days, or in the freezer for up to 2 months.