Bengali Lentil Dhal

Begin by rinsing the lentils under cold running water to remove any impurities. Next, combine the lentils and water in a saucepan over medium-high heat, stirring occasionally to prevent scorching. Add half of the sliced onions and minced garlic, reserving the rest for later use. Introduce the spices by adding turmeric, bay leaves, canned tomatoes, and salt to the mixture. Incorporate the chiles whole for added flavor or cut them in half for an extra kick of heat. As the mixture starts to boil, decrease the heat to a gentle simmer and continue cooking until the lentils have broken apart and the mixture has thickened slightly, approximately 20 minutes.

In a separate pan, heat vegetable oil over medium heat until it begins to shimmer and dance. Add the reserved sliced onions back into the pan, stirring occasionally as they cook and soften until translucent, around 5 minutes. Reduce the heat to a low simmer and continue cooking the onions for an additional 15-20 minutes, stirring frequently until they are very tender and dark brown. Stir in the reserved garlic and cook, stirring constantly, for approximately 2 minutes to bring out its fragrance and tenderness.

Combine the cooked onion-garlic mixture with the lentils, stirring gently to avoid breaking up the lentil mixture. Finally, garnish the dish with chopped cilantro leaves for a fresh and vibrant finish