Jeera Tadka Dal with Crispy Onions

Rinse the lentils until water runs clear, then combine with 4 cups water, turmeric, and salt in a medium saucepan.

Bring to a boil, reduce heat, and simmer uncovered for 25-30 minutes until the lentils are completely soft and breaking down.

Use a wooden spoon to mash a few lentils against the side of the pot to create a creamy texture. Keep warm.

While the dal cooks, heat 1/2 cup oil in a small frying pan over medium-high heat until shimmering.

Add the thinly sliced onions and stir to coat in the oil.

Cook for 15-18 minutes, stirring frequently, until the onions turn deep golden brown and crispy.

Transfer to a paper towel-lined plate using a slotted spoon. Set aside.

In the same pan, heat 3 tbsp oil over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until fragrant and beginning to pop.

Add the minced garlic and grated ginger. Sauté for 2 minutes until golden and aromatic.

Add the green chilies and cook for 30 seconds more.

Add the chopped onion to the tadka and cook for 5 minutes until softened.

Add the chopped tomato and remaining 1/4 tsp turmeric. Cook for 3-4 minutes until the tomato breaks down into the masala.

Pour the entire tadka mixture into the cooked lentils. Stir well and simmer together for 5 minutes to let the flavors meld.

Ladle the dal into bowls and squeeze fresh lemon juice over each serving.

Top generously with the crispy fried onions.

Garnish with fresh cilantro and serve immediately with warm rice or roti.