Caramelized Onion Dal

Steps

1. MAKE THE DAL: In a deep medium skillet over high heat, combine the lentils, salt, turmeric, and 2¼ cups water and bring to a boil. Reduce the heat to medium-low, cover, and cook for 20 minutes. Then increase the heat to medium-high and cook for 3 to 7 minutes more, until the lentils are soft and dry and the water has mostly evaporated. Turn the heat off and let the dal sit for 10 minutes. (Alternatively, in an electric multi-cooker like an Instant Pot, combine the lentils, salt, turmeric, and 1½ cups water and cook on manual high pressure for 6 minutes, then allow the pressure to release naturally.) Add the lime juice and set aside.
2. MEANWHILE, MAKE THE ONION: In a large skillet over medium-high heat, warm the oil. Once the oil begins to shimmer, add the onion slices and spread them in an even layer. Cook, stirring every few minutes to prevent burning, until caramelized and dark brown, 8 to 10 minutes. Top the cooked dal with the caramelized onion.
3. MAKE THE SEASONING: In a small pan or butter warmer over medium-high heat, warm the ghee (or oil). Once the ghee melts (or the oil begins to shimmer), add the cumin seeds and cook until they start to sputter and brown, which should take seconds. Immediately remove the pan from the heat and mix in the dried chiles, red chile powder, and asafetida (if using).
4. Top the dal and onions with the seasoning. Don’t stir! You’re going for a dramatic presentation.