Masoor Dal with Spices

Begin by thoroughly rinsing the rice in multiple batches of water, transferring it to a container each time. Submerge the rice under water and let it sit at room temperature for 15 minutes to an hour. Drain the excess water.

Next, combine 3 cups of water with the red lentils in a large pot over medium heat. Bring the mixture to a gentle simmer, carefully removing any scum that accumulates on the surface of the liquid. Stir in the sautéed onion, cumin, coriander, salt, black pepper, cayenne, and turmeric. Gradually reduce the heat to a low setting and let it simmer, partially covered, until the lentils become tender, taking approximately 30 minutes.

Add the broccoli, tomatoes, peas, and a pinch of salt to the pot. Continue cooking, stirring frequently, until the lentils have broken down and become soft, adding another 30 minutes to the cooking time.

In a separate pot, combine the drained rice with the remaining 1 1/2 cup of water. Bring the mixture to a rolling boil, then reduce the heat to an extremely low setting and let it simmer, covered with a tight-fitting lid, until the rice is tender and all the liquid has been absorbed, taking about 20 minutes.

Heat oil in a small skillet over medium heat. Add the sliced mushrooms, ginger, and garlic to the pan; cook and stir until fragrant, taking 3 to 5 minutes. Pour the mixture over the lentils; stir to distribute the flavors evenly. Allow the lentils to cook for an additional 5 minutes, until all the flavors have combined. Serve the lentils alongside a bed of tender rice.