Combine rice, 1¼ cups water, and a pinch of salt in small saucepan over high heat. Bring to boil, cover, reduce heat to low, and cook until water is absorbed and rice is tender, 35 to 40 minutes.

Heat 1 tbsp vegetable oil in medium saucepan over medium heat. Add onion, garlic, and ginger and cook, stirring frequently, until onion softens, 3 to 4 minutes. Add curry powder and cook until fragrant, about 1 minute. Add lentils, coconut milk, and 1¼ cups water and bring to a boil. Cover, reduce heat to low, and simmer until lentils are tender, 28 to 32 minutes.

Stir in just 1 tbsp lemon juice, butter, and ½ tsp salt. Divide cooked rice and lentil dal between serving bowls and top with tomato chutney and crispy onions. अपने खाने का आनंद लें!

For lentils, to “sort” (as noted in ingredient list) means to look for and discard any naturally occurring debris or stones. For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.