Simple and Healthy Indian Lentil Curry with Brown Rice

1.Rinse the brown rice under cold water until the water runs clear. In a medium saucepan, combine the rice with 2 cups of water and a pinch of salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 30-35 minutes until the rice is tender and the water is absorbed. Fluff with a fork and set aside.

2.While the rice is cooking, rinse the red lentils thoroughly under cold water. In a separate pot, combine the lentils with 4 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to medium and simmer for about 15-20 minutes until the lentils are soft and cooked through. Drain any excess water and set aside.

3.In a large pan, heat the olive oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.

4.Add the chopped onion to the pan and sauté until golden brown, about 5-7 minutes.

5.Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.

6.Add the chopped tomatoes, turmeric powder, ground coriander, and red chili powder. Cook until the tomatoes are soft and the oil starts to separate from the mixture, about 5 minutes.

7.Add the cooked lentils to the pan and mix well. Season with salt to taste and let the curry simmer for another 5 minutes, allowing the flavors to meld together.

8.Stir in the garam masala and cook for an additional 2 minutes.

9.Garnish the lentil curry with fresh cilantro leaves.

10.Serve the lentil curry hot with the cooked brown rice.