Yellow dhal with crispy onions on top

I used this recipe but added lemon juice to make it even yummier. Serve with rice or other grain such as quinoa, amaranth or buckwheat.

Ingredients

• 1/2 cup split red lentils (masoor dal)
• 1/2 cup yellow moong dal (split mung beans) OR yellow split peas OR additional red lentils
• 3 cups water
• 1 large tomato, chopped
• 1/2 large onion, chopped (set aside other half)
• 3 cloves garlic, minced
• 1 teaspoon ginger root, minced
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt (if desired)
• 1/2 teaspoon garam masala plus more to taste (see my recipe)
• 1/2 large onion, sliced
• 1/2 teaspoon red pepper flakes (or to taste)
• Juice of 1 lemon (optional)

Instructions

1. Put the lentils, water, and next 7 ingredients (through salt) a large, heavy saucepan. Bring to the boil then reduce heat to low, and cover. Cook until lentils are soft, stirring often and adding water if they start to get too dry. Different types of dhal take different amounts of time, so allow at least 30 minutes. Add garam masala and lemon juice and stir vigorously to make the lentils creamy. It should be a medium consistency, so add a little water if it’s too thick. Keep warm.
2. While the lentils are cooking, heat a small non-stick skillet. Add the onions and cook, stirring often, until they begin to brown. Add the red pepper flakes and cook until onions are softened and touched with brown.
3. Check the seasoning of the lentils and add additional salt and garam masala to taste. Serve over rice and top each serving with the browned onions.