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1. Peel and finely dice two of the onions; thinly slice the remaining onion. Mince the garlic and ginger, keeping 3 cloves of garlic reserved for the caramelized onion topping.
2.0 piece Yellow onions,
2 clove Garlic cloves,
1 piece Fresh ginger
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2. Rinse the red lentils under cold water until the water runs mostly clear, then drain well.
1.5 cup Red lentils,
3.5 cup Water
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3. Heat 2 tablespoons of ghee in a medium heavy pot over medium heat. Add the diced onions with a pinch of salt and cook, stirring, until soft and lightly golden, about 8 minutes.
1.5 tsp Salt,
3 piece Yellow onions,
3 tbsp Ghee
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4. Add the minced ginger and 2 minced garlic cloves to the pot and cook until fragrant, about 1 minute.
5 clove Garlic cloves,
1 piece Fresh ginger
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5. Stir in turmeric, ground cumin, ground coriander, smoked paprika, black pepper, and the bay leaf; toast the spices for 30 seconds, stirring constantly.
0.5 tsp Ground turmeric,
1 tsp Ground cumin,
1 tsp Ground coriander,
0.5 tsp Smoked paprika,
0.2 tsp Ground black pepper,
1 piece Bay leaf
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6. Add the rinsed lentils, tomato passata, water, 1 teaspoon of salt, and 1 tablespoon of Calabrian chili paste. Stir well and bring to a gentle boil over medium-high heat.
1.5 tsp Salt,
1.0 tbsp Calabrian chili paste,
1.5 cup Red lentils,
3.5 cup Water,
1 cup Tomato passata
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7. Reduce heat to low, partially cover, and simmer, stirring occasionally, until the lentils are very soft and starting to break down, 20 to 25 minutes. Add a splash of water if the mixture becomes too thick.
1.5 cup Red lentils,
3.5 cup Water
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8. Once the lentils are tender, remove the bay leaf. Stir in full-fat coconut milk and the remaining 0.5 tablespoon of Calabrian chili paste, then add lemon juice and adjust salt to taste. Simmer gently for 3 to 5 minutes more until silky.
1.5 tsp Salt,
1 piece Bay leaf,
1.5 tbsp Calabrian chili paste,
0.5 cup Full-fat coconut milk,
1 tbsp Fresh lemon juice
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9. While the dal simmers, heat the remaining 1 tablespoon ghee and the neutral oil in a wide skillet over medium heat. Add the sliced onion and a pinch of salt and cook, stirring occasionally, until softened, about 8 minutes.
1.5 tsp Salt,
3 piece Yellow onions,
3 tbsp Ghee,
1 tbsp Neutral oil
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10. Reduce heat to medium-low, sprinkle in the sugar, and continue to cook the onions, stirring every few minutes, until deeply caramelized and mahogany in color, 15 to 20 minutes.
0.5 tsp Sugar,
3 piece Yellow onions
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11. Push the onions to one side of the skillet and add the reserved minced garlic and ground cumin seeds to the empty side. Cook in the hot fat until fragrant and lightly golden, about 1 minute, then stir into the onions and cook 1 minute more.
0.5 tsp Ground cumin seeds,
5 clove Garlic cloves,
3 tbsp Ghee,
1 tbsp Neutral oil
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12. If the dal is very thick, stir in the whole milk or water to loosen to a creamy, pourable consistency. Taste and adjust lemon, salt, and chili to preference.
1.5 tsp Salt,
1.5 tbsp Calabrian chili paste,
1 tbsp Fresh lemon juice,
0.2 cup Whole milk or water
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13. Ladle the creamy dal into warm bowls, spoon the caramelized onion and garlic mixture generously over the top, drizzle with any remaining pan ghee, and finish with chopped cilantro. Serve hot with rice or flatbread.
0.2 cup Fresh cilantro leaves,
3 tbsp Ghee
By james