Lemon Masoor Dal

Melt butter in medium saucepan over medium-low heat. Add coconut, just half the garlic, and mustard seeds and cook, stirring constantly, until garlic is golden and mustard seeds just begin to pop, 2 to 4 minutes. Remove from heat immediately and transfer to small bowl. Wipe saucepan clean and set aside for step 3.

Combine rice, coconut milk, ¼ tsp salt, and ½ cup water in small saucepan. Bring to a boil, cover, reduce heat to low, and cook until grains are tender and water is absorbed, 15 to 18 minutes. (4-serving meal: use ½ tsp salt, 1 cup water)

Heat 2 tsp vegetable oil in same medium saucepan over medium-high heat. Add jalapeño, garam masala, ginger, and remaining garlic and cook until fragrant, 1 to 2 minutes. Add lentils, 1¾ cups water, and ½ tsp salt. Bring to a boil, reduce heat to low, cover, and cook until lentils are tender and burst, 15 to 20 minutes. Stir in Swiss chard. Remove from heat and add lemon juice. Season to taste with salt and pepper and cover to keep warm. (4-serving meal: use 4 tsp vegetable oil, 3½ cups water, 1 tsp salt) (TIPS: To “sort” means to look for and discard any naturally occurring debris or stones. Wash your hands and cutting board well after handling the chiles.)

Add lemon zest, cilantro, and a pinch of salt to butter crisp. Divide coconut rice between bowls and top with lemon masoor dal. Sprinkle with butter crisp. Dig in!