Yellow Lentil Dal With Fragrant Basmati Rice

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1 cup split yellow lentils or toor dal (about 7 ounces)

4 cups chicken stock or low-sodium broth

2 tablespoons minced fresh ginger

1/2 teaspoon turmeric

1 large zucchini, cut into 1-inch pieces


1 tablespoon vegetable oil

1 1/2 teaspoons black mustard seeds

1 small onion, halved and thinly sliced

2 garlic cloves, minced

2 tablespoons thinly sliced seeded serrano chile

2 teaspoons ground cumin

10 fresh curry leaves or 2 bay leaves

1 large tomato, seeded and coarsely chopped

1 tablespoon fresh lemon juice

Fragrant Basmati Rice

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