Caremelized Onion Dal
Ingredients
Makes
- For the Dal
- 1 cup urad dal (also known as split and husked black gram lentils or ivory white lentils; they're white in color)
- 1 teaspoon kosher salt
- 1 teaspoon ground turmeric
- 2 tablespoons fresh lime juice (from about 1 lime)
- For the Onion
- ¼ cup olive oil
- 1 large yellow onion, sliced into thin strips
- For the Seasoning (also known as chhonk)
- 2 tablespoons ghee or olive oil
- 1 tablespoon cumin seeds
- 4 dried red chiles
- ¼ teaspoon red chile powder
- ¼ teaspoon asafetida (optional, but really great)
Preparation
- Make the Dal
- In a deep medium skillet over high heat, combine the lentils, salt, turmeric, and 2¼ cups water and bring to a boil.
- Reduce the heat to medium-low, cover, and cook for 20 minutes. Then increase the heat to medium-high and cook for 3 to 7 minutes more until the lentils are soft and dry and the water has mostly evaporated.
- Turn the heat off and let the dal sit for 10 minutes. Add the lime juice and set aside.
- Make the Onion
- In a large skillet over medium-high heat, warm the oil.
- Once the oil begins to shimmer, add the onion slices and spread them in an even layer.
- Cook, stirring every few minutes to prevent burning, until caramelized and dark brown, 8 to 10 minutes.
- Top the cooked dal with the caramelized onion.
- Make the Seasoning
- In a small pan or butter warmer over medium-high heat, warm the ghee (or oil).
- Once the ghee melts (or the oil begins to shimmer), add the cumin seeds and cook until they start to sputter and brown, which should take seconds.
- Immediately remove the pan from the heat and mix in the dried chiles, red chile powder, and asafetida (if using).
- Top the daland onions with the seasoning: Don't stir. You're going for a dramatic presentation.