Fragrant Bengali Red Lentil Dhal with Caramelized Onions

Recipe Collection: Dinner

Fragrant Bengali Red Lentil Dhal with Caramelized Onions brings the warmth of Indian spices to your table. This vegetarian dish is both comforting and nutritious, featuring tender red lentils simmered with aromatic spices and enhanced by the sweetness of slow-cooked caramelized onions. Perfectly paired with basmati rice, it’s versatile enough for any meal.

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Overview

This Bengali Red Lentil Dhal is a comforting and aromatic dish that brings the warmth of Indian spices to your table. The key to its rich flavor lies in the slow caramelization of onions and garlic, which adds depth and sweetness to the dish. Serve it over freshly made basmati rice for a complete meal that is both satisfying and nutritious.

Diet Type

Vegetarian

Allergies

None

Cuisine

Indian

Serving Size: 4

Cooking Time: 45 minutes

Ingredients

• 1 Cup red lentils
• 3 Cups water
• 1 Cup onion, sliced, divided
• 4 Cloves garlic, minced, divided
• 0.5 Teaspoons (tsp) turmeric, ground
• 1 Whole bay leaf
• 0.75 Cup cherry tomatoes, halved
• 0.5 Teaspoons (tsp) salt
• 1 Pinch serrano chile, to taste
• 1 Tablespoon (tbsp) vegetable oil
• 2 Tablespoons (tbsp) cilantro, minced

Steps

1. Rinse the red lentils thoroughly in a strainer under cold water until the water runs clear.
2. In a medium saucepan, combine the lentils and water over medium-high heat. Add half of the sliced onions and half of the minced garlic. Stir in the ground turmeric, bay leaf, cherry tomatoes, and salt.
3. Add the serrano chile whole for a mild flavor or cut it in half for added heat. Bring the mixture to a boil, then reduce the heat to a simmer. Cook until the lentils are tender and begin to break apart, about 20 minutes.
4. While the lentils are cooking, heat the vegetable oil in a skillet over medium heat until it shimmers. Add the reserved sliced onions and cook, stirring frequently, until they are softened and translucent, about 5 minutes.
5. Reduce the heat to medium-low and continue cooking the onions, stirring occasionally, until they are deeply caramelized and dark brown, about 15 to 20 minutes more.
6. Stir in the reserved minced garlic and cook for an additional 2 minutes, until the garlic is fragrant and tender.
7. Add the caramelized onion-garlic mixture to the cooked lentils and stir well to combine.
8. Garnish the dhal with minced cilantro before serving.

Enjoy your homemade Fragrant Bengali Red Lentil Dhal with Caramelized Onions!