Curried Dal with Forbidden Black Rice - alive magazine

Ingredients

• 1 cup (250 mL) uncooked forbidden black rice
• 2 Tbsp (30 mL) virgin coconut oil
• 2 tsp (10 mL) cumin seeds
• 2 tsp (10 mL) black or brown mustard seeds
• 1 large yellow onion, finely diced
• 1 1/2 Tbsp (22 mL) finely minced peeled gingerroot
• 1 Tbsp (15 mL) turmeric
• 1 Tbsp (15 mL) ground cumin
• 14 oz (398 mL) can diced tomatoes, including juice
• 4 to 5 cups (1 to 1.25 L) low-sodium vegetable stock
• 2 cups (500 mL) dried red lentils, rinsed and drained
• 1 cinnamon stick
• 1/2 cup (125 mL) coconut cream (optional)
• 1 tsp (5 mL) freshly squeezed lime juice
• 1/2 tsp (2 mL) maple syrup
• Sea salt and freshly ground black pepper (optional)
• Toppings: minced cilantro, flaked toasted coconut, thinly sliced bird's eye chili, sliced green onions, and lime wedges, for garnish (optional)