Red Lentil Sweet Potato Dal with Broccoli

Steps

1. Prep first: rinse the red lentils and the rice separately, cube the sweet potato, cut the broccoli into florets, chop the onion and tomato, mince the garlic, grate the ginger and chop the cilantro.
2. Cook the rice: bring 400 g of the water (about 1 2/3 cups) to a boil in a small saucepan, add the rice, cover and simmer on low for 15 minutes, then rest off the heat, covered, while the dal cooks.
3. In a large pot over medium heat, warm half of the canola oil. Add the onion and cook 6 to 7 minutes until soft and golden.
4. Stir in half of the garlic and all of the ginger, then the turmeric and coriander, and cook 1 minute until fragrant.
5. Add the tomato and cook 3 minutes until it breaks down.
6. Add the red lentils, sweet potato and the remaining 600 g of the water (about 2 1/2 cups). Bring to a boil, then cover partly and simmer 15 minutes, stirring now and then, until the lentils collapse and the sweet potato is nearly tender.
7. Stir in the broccoli and the salt, cover and simmer 5 to 6 minutes more until the broccoli is just tender. Add a splash more water if the dal gets too thick.
8. Make the tempering: in a small skillet, heat the remaining half of the canola oil over medium heat. Add the cumin, the remaining half of the garlic and the red pepper flakes and sizzle 30 to 45 seconds until the garlic is pale gold.
9. Pour the sizzling cumin-garlic oil over the dal, then stir in the lemon juice.
10. Fluff the rice and serve it in bowls with the dal spooned over, topped with the cilantro.