Aloo Gobi with Dal and Rice Cauliflower and Potato with Lentils and Rice

Rinse the basmati rice under cold water until the water runs clear, then soak in water for 10 minutes.

Rinse the red lentils in a fine-mesh sieve until the water runs clear.

Peel and dice the potatoes into 2 cm cubes. Cut the cauliflower into small florets. Dice the onion. Mince the garlic and grate the ginger. Dice the tomatoes.

Heat 15 ml oil in a large pot over medium heat. Add cumin seeds and let them sizzle for 30 seconds until fragrant.

Add the diced onion and sauté for 4–5 minutes until golden. Add garlic and ginger, cook 1 minute until fragrant.

Add turmeric, coriander powder, garam masala, and salt. Stir for 30 seconds, then add diced tomatoes. Cook for 3 minutes until the tomatoes soften.

Add the potatoes, cauliflower, rinsed lentils, and 600 ml water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until potatoes are tender and lentils are cooked.

While the curry simmers, drain the soaked rice and add to a small pot with 400 ml water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and cook for 12 minutes. Remove from heat and let stand covered for 5 minutes.

Fluff the rice with a fork. Garnish the aloo gobi dal with chopped cilantro. Serve the curry over rice.