Dal Chawal

Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
In a large saucepan, bring the water to a boil over high heat.
Once the water is boiling, add the rinsed rice and stir gently.
Reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for about 12-15 minutes, or until the rice is cooked and the water is absorbed.
Remove the saucepan from the heat and let it sit, covered, for 5 minutes to allow the steam to finish cooking the rice.
Fluff the rice with a fork to separate the grains.
Season with salt to taste, if desired.
Rinse the split red lentils under cold water until the water runs clear.
In a large saucepan, heat the vegetable oil over medium heat. Add the cumin seeds and cook until they start to sizzle.
Add the chopped onion and minced garlic to the saucepan. Cook until the onions are soft and translucent.
Stir in the turmeric powder, ground coriander, and garam masala. Cook for another minute until fragrant.
Add the rinsed lentils to the saucepan and stir to coat them in the spices.
Pour in the water and bring the mixture to a boil. Reduce the heat to low and simmer for about 30 minutes, or until the lentils are soft and the mixture has thickened to your desired consistency. Stir occasionally to prevent sticking.
Season the dal with salt to taste.
Serve the dal hot with the cooked rice, garnished with fresh coriander leaves.