Split Red Lentils and Basmati Rice

Masoor Dal Thadka Wholesome red lentils, freshly ground spices, dried red chilies and curry leaves unite to create this creamy, fragrant red lentil stew with a robust infused oil finish and bright citrus flavor. The included long grain Basmati rice is easy to make while the lentils simmer.  This dish includes a traditional technique, called thadka, where cooks infuse small quantities of oil or ghee with spices. This mixture is poured over the cooked lentils, adding a unique depth of flavor. Servings: 4-6 Time: 35-45 minutes Skill Level: intermediate Method: Stovetop Included Detailed recipe Dry split red lentils Dry Basmati rice Whole spices Ground Spice You will need Cooking oil or ghee 2 tablespoons lemon juice Fresh cilantro, chopped (optional but recommended)