Red lentil curry with basmati rice

Rinse and drain the rice two to three times to get rid of the excess starch.

Add the rice and water to a pot over medium high heat. When the water begins to bubble, stir, turn down to medium low, cover and cook 15 minutes.

Finely chop the onion, the green chilies and the garlic. Dice the tomatoes.

Rinse and drain the red lentils and set aside.

Toast the cumin seeds, coriander seeds and cardamom pods in a saute pan over medium heat about three minutes.

Coarsely crush the toasted spices in a pestle and mortar.

Heat the olive oil in the saute pan over medium heat and saute the onions two to three minutes.

Add the garlic and chilies and saute about two minutes.

Add the crushed toasted spices, the half teaspoon of the unnamed spice, garam masala, salt and sweet paprika, and saute about a minute.

Add the tomatoes and saute three to four minutes, using their juices to deglaze the pan.

Add the red lentils, coconut milk and water, stir and bring to a boil.

Turn to medium, stir, cover and simmer eight to ten minutes, stirring now and then so it does not stick.

Let the rice steam covered a further ten minutes.

Plate the rice, spoon the curry over generously and serve with freshly chopped cilantro.