Red Lentil Dahl with Pilaf

Method

1. Heat vegetable oil in a large frying pan over medium heat. Add diced onion, chopped garlic, grated ginger, sliced pepper (if using), bay leaves and mustard powder. Sauté for 3-4 minutes until aromatic.
2. Stir in curry powder, ground turmeric, and garam masala. Cook for another 2-3 minutes.
3. Add dried lentils to the pan and stir to combine with the spices. Pour in water and tomatoes and bring to a gentle simmer.
4. Let the dahl simmer for 20-25 minutes, stirring occasionally until it thickens and flavors meld.
5. Stir in coconut milk and spinach. Simmer for an additional 5-7 minutes.
6. Prepare the Butter Onion Pea Rice Pilaf:
7. Add ghee, Hinode Basmati Rice, onion, cilantro and peas to the rice cooker and stir.
8. Top with water and cook.
9. Fluff before putting into a large bowl to serve.