Red Lentil with Caramelized Onions - Indian

Rinse the red lentils until the water runs clear, similar to rinsing rice.

In a pot on high heat, add water and salt, then add the rinsed lentils and turmeric.

Add curry leaves to the pot and bring to a simmer.

Once simmering, reduce the heat to low and partially cover the pot with a lid to allow steam to escape.

Skim off any foam that forms on the surface as the lentils heat up.

In a sauté pan over medium heat, add clarified butter and toast cumin seeds and dried chili peppers until fragrant.

Add asafetida to the pan and stir to release its aroma.

Add sliced onions to the pan and stir to coat with spices, then let them caramelize and char to desired color.

Once the onions are caramelized, remove them from heat and set aside.

Check the lentils, reduce heat to low, and remove the lid to allow some liquid to evaporate.

Stir the lentils to check consistency and adjust seasonings as needed.

Top the cooked lentils with the caramelized onions and serve.

Equipment Needed

Spice Level:

Dietary

Allergens