Red lentils with a caramel-sweet onion sauce

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Place the lentils in a medium sized saucepan. Fill the pan halfway with water and rinse the lentils by rubbing them between your fingertips. The water will become cloudy. Drain this water. Repeat three or four times, until the water remains relatively clear; drain. Now add 3 cups water and bring to a boil, uncovered, over medium heat. Skim off and discard any foam that forms on the surface. Reduce the heat to medium-low, cover the pan, and simmer, stirring occasionally, until the lentils are tender, 18 to 20 minutes.

Step 2

While the lentils are cooking, combine the cumin seeds, rock salt, cardamom seeds, cloves, peppercorns, and chiles in a mortar. Pulverise the blend with the pestle, scraping the sides to contain the mixture in the centre, to form a gritty, pulpy mass.

Step 3

Heat the ghee in a large skillet over medium heat. Add the onion and the pulverised spice mixture. Stir once or twice. Then cover the skillet and cook, stirring occasionally, until the onion turns caramel-brown with a deep hue and the spices smell sweet, 20 to 25 minutes. (Meanwhile, when the lentils are tender, simply keep them warm, covered, over very low heat)

Step 4

Stir the tomato and the turmeric into the onion mixture and cook, uncovered, until the tomato softens a little, 2 to 4 minutes. (The tomato juice will deglaze the skillet, releasing the browned bits of onion and spices.)

Step 5

Add the onion-tomato mixture to the dal, and stir once or twice. Simmer, uncovered, stirring occasionally, until the flavours mingle, 3 to 5 minutes. Then serve.