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First, prepare the rice! Put the water (320 ml) and salt in a small saucepan and as soon as it comes to a boil, add the rice. Let it cook for the time indicated on the package and at the end you will see that the rice has absorbed all the water, and trust me, this way it is much better!
In a pan, add 2 tablespoons of extra-virgin olive oil, the ginger, curry, turmeric and toast for a few minutes.
Now add the lentils, water, salt and mix. Cover with a lid and cook for 30 minutes from the moment it comes to a boil without ever stirring.
At this point, if I had used split lentils, I would have gotten a creamier texture, but since I used the regular ones, I mashed some of them with a fork to simulate creaminess. Turn off the heat, pour in the coconut oil and leave covered for 5 minutes.
India
| Energy (kcal) | 246.1 |
| Carbohydrates (g) | 33.56 |
| of which Sugars (g) | 2.01 |
| Fat (g) | 6.5 |
| of which Saturates (g) | 4.7 |
| Protein (g) | 12.4 |
| Fiber (g) | 7.34 |
