Rinse the basmati rice thoroughly under cold water until the water runs clear. Let it soak for 10 minutes, then drain well.
In a medium pot, bring 2 cups of water to a boil. Add the drained rice, a pinch of salt, and a teaspoon of oil or ghee. Cover with a lid and simmer on low heat for about 15 minutes, until the rice is fluffy and tender. Remove from heat and let it sit, covered, for 5 minutes.
While the rice cooks, rinse 1 cup of red lentils until the water runs clear. Drain and set aside.
Heat 2 tablespoons of ghee or oil in a frying pan over medium heat. Add the cumin seeds and let them crackle for about 30 seconds, releasing a warm aroma.
Add the finely chopped onion to the pan and sauté until golden, about 5 minutes, until it softens and turns translucent. Then, stir in the minced garlic and cook for another minute, fragrant and slightly golden.
Stir in the turmeric and garam masala, cooking for about 30 seconds until fragrant, filling the kitchen with warm spice aroma.
Add the rinsed lentils to the pan and pour in 3 cups of water. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 30 to 40 minutes, stirring occasionally until the lentils are creamy and soft.
Check the dal—should be thick, creamy, and the lentils broken down. If too thick, add a splash of hot water; if too thin, uncover and simmer until it reaches your desired consistency.
Fluff the cooked rice gently with a fork to separate the grains, then keep covered until ready to serve.
Squeeze fresh lemon juice over the hot dal and garnish with chopped cilantro for a bright, fresh flavor.
Serve the hot, creamy dal alongside the fluffy rice for a simple, nourishing meal that feels like a warm hug.