Spiced Red Lentil Dal with Crispy Shallots and Tahini

Heat sunflower oil in a small skillet over medium heat. Add sliced shallots in a single layer and cook, stirring occasionally, until deep golden brown and crispy, about 10-12 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Set aside.

Heat olive oil in a large pot or Dutch oven over medium heat. Add diced yellow onion and cook, stirring, until softened and lightly golden, about 6-7 minutes.

Add minced garlic and grated ginger. Cook for 1 minute until fragrant.

Stir in turmeric, cumin, paprika, and cayenne. Cook the spice mixture in the oil for 1 minute, stirring constantly, to bloom the flavors.

Add diced tomatoes and cook for 3-4 minutes, breaking them down with a wooden spoon, until they release their juices and start to thicken.

The dal should reach an internal temperature of 165°F (74°C) before serving.

Stir spinach into the dal and cook for 2 minutes until wilted. Taste and adjust salt as needed.

Whisk tahini with lemon juice and water until smooth and drizzleable. If the mixture seizes up, add more water a teaspoon at a time.

Ladle dal into bowls, drizzle generously with tahini sauce, and top with crispy shallots. Serve immediately with rice or flatbread.