Red Lentil Curry with Jeera Rice

Before using red lentils, rinse them two or three times before soaking in water for 20 minutes.

In a pan, on a low temperature, heat the pure butter ghee before adding the cumin seeds. Allow them to heat through until they sizzle and pop. 

Add the finely chopped onion and ginger garlic paste, sautéing for about a minute until they turn translucent. Add the chopped tomatoes and sauté. 

Incorporate the remaining spices – turmeric powder, chilli powder, garam masala, and ground coriander. Add salt to taste if required. Allow the spices to cook thoroughly with the onions and tomatoes for two minutes. 

Add the red lentils to the pan along with two to three cups of water and let everything cook for about 20 minutes, or until the lentils become tender, and the curry thickens. 

While the curry is cooking, you can start preparing the rice.  

Rinse gold superior long basmati rice in cold water until the water runs clear. This helps remove excess starch and prevents the rice from sticking together. 

In a separate pan, heat pure butter Gghee over medium heat. Once the ghee is heated through, add the cumin seeds (jeera) and allow them to sizzle for 30 seconds until they start to release their aroma. 

Drain and rinse the rice once more, before adding to the pan. Stir the rice and cumin seeds together for about one to two minutes to lightly toast the rice. 

Now add the water, and any salt to taste if required.  

Bring the rice to a boil. Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid and let it simmer for about 15–20 minutes or until the rice is tender and the water is absorbed. 

Once cooked, fluff the rice with a fork, recover and let it rest for a few more minutes before serving. 

Serve the red lentil curry and jeera rice together in a bowl and garnish with fresh coriander leaves. You can also add a few drops of lemon juice if you’d like to.  

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