Lentils & Rice

Five ingredients, one pot, zero fuss. This is dal stripped down to its bones: a chopped onion sauteed with a generous two tablespoons of curry powder in olive oil, then a cup of dried lentils and water go in for a long, slow simmer.

Two hours might seem like a lot for lentils, but that extended cooking is what breaks them down into a thick, porridge-like consistency that clings to rice instead of sitting on top like soup. The lentils essentially dissolve into a creamy sauce with the onions melting right into it. If you want more texture, pull them off earlier around 45 minutes.

The curry powder does all the heavy lifting on flavor, so use one you actually like. A good Madras-style curry powder with visible turmeric and fenugreek makes a big difference over a dusty jar that’s been sitting in the back of the cabinet for three years.

Kitchen Tips

• Stir every 20 minutes or so during the simmer to keep the bottom from scorching as the liquid reduces.
• If the lentils absorb all the water before they’re fully tender, add more a half cup at a time.
• Toast the curry powder with the onions for a minute before adding liquid. Blooming spices in oil unlocks more flavor than adding them to water.
• Season with salt at the end, not the beginning. Salt added too early can toughen the lentil skins.

Variations

• Stir in a can of coconut milk during the last 30 minutes for a richer, creamier version.
• Top with a squeeze of lemon juice and fresh cilantro for brightness.
• Add diced tomatoes and a pinch of cayenne for more complexity and heat.