Indian Fennel & Lentil Dal | Creamy & Aromatic

Wash the fennel, remove the stalk, and cut the bulb into thin strips. Set aside the delicate fennel fronds for garnish. Finely dice the onion, garlic cloves, and ginger. Thoroughly rinse the red lentils in a fine-mesh sieve with cold water until the water runs clear.

Cook the basmati rice in lightly salted water according to the package instructions, then keep warm.

Heat 2 tbsp of coconut oil in a large pot over medium heat. Add the sliced fennel strips and sauté for about 5–7 minutes, stirring regularly, until lightly browned and fragrant. Then add the onion, garlic, and ginger and sauté for another 2–3 minutes until translucent.