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Caramelized Onion Dal Recipe
Ash Tyrrell

Caramelized Onion Dal Recipe

I recently tried making this caramelized onion dal at home, and let me tell you—it completely transformed my usual lentil routine. The sweetness of slow-cooked onions paired with tender urad dal felt like a gourmet upgrade to a humble dish.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 cup urad dal split and husked black gram lentils, ivory white variety – These cook up soft and creamy, perfect for dal.
  • 1 teaspoon kosher salt – Adjust to taste but don’t skip as it enhances the flavors.
  • 1 teaspoon ground turmeric – Adds earthy warmth and vibrant color.
  • 2 tablespoons fresh lime juice – Brightens up the richness of the dal.
  • ¼ cup olive oil – Use good-quality oil for sweeter caramelized onions.
  • 1 large yellow onion thinly sliced – Fresh onions caramelize beautifully; avoid frozen.
  • 2 tablespoons ghee or olive oil – Ghee gives authentic flavor; olive oil works for a lighter version.
  • 1 tablespoon cumin seeds – Toast for extra fragrance before adding to dal.
  • 4 dried red chiles – Adds a gentle heat; adjust based on your spice preference.
  • ¼ teaspoon red chile powder – Enhances the warmth without overpowering.
  • ¼ teaspoon asafetida optional – A pinch adds depth and savory umami.

Method
 

  1. Start by combining urad dal, salt, turmeric, and water in a medium skillet. Bring it to a boil, then simmer until the lentils are soft and most water evaporates. Stir in lime juice for a tangy finish.
  2. In a large skillet, heat olive oil over medium-high heat. Spread sliced onions evenly and cook, stirring occasionally, until golden brown and sweetly fragrant, about 8–10 minutes.
  3. Warm ghee in a small pan, then add cumin seeds. Once they sputter, toss in dried chiles, red chile powder, and optional asafetida. This fragrant mixture will top the dal.
  4. Layer caramelized onions over the cooked dal, then drizzle the seasoning on top. Don’t stir! This keeps the presentation dramatic and appetizing.

Notes

  • I like to slice the onions thin so they caramelize evenly.
  • I always toast cumin seeds slightly longer for a nutty aroma—it makes a huge difference.
  • I sometimes let the dal rest for 10 minutes before serving; flavors deepen wonderfully.
  • I prefer fresh lime juice over bottled—it brightens the dish beautifully.