Tomato Dhal with Mango Pickle

1. Cook the Lentils

Combine red lentils in a medium pot with water and kosher salt. Bring to a simmer over medium heat and cook for 15 to 20 minutes until lentils are soft and breaking down.

2. Toast the Spices

Melt unsalted butter in a large pot over medium heat. Add cumin seeds and coriander seeds and toast for about a minute, stirring constantly.

3. Caramelize the Onion

Add thinly sliced white onion to the pot and cook for about 10 minutes until golden brown and tender.

4. Add Aromatics and Spices

Stir in peeled and grated fresh ginger, minced garlic cloves, and finely chopped fresh cilantro stems. Add freshly ground black pepper, ground turmeric, ancho or New Mexico chile powder, and a large pinch of ground cloves. Combine well.

5. Simmer Tomato Mixture

Pour in a can of diced tomatoes with their juices and simmer for 15 to 20 minutes, allowing flavors to blend.

6. Combine Lentils and Tomato Mixture

Stir in the cooked lentils into the tomato mixture and let cook for another 5 minutes.

7. Add Mango Pickle

Stir in chopped mango pickle to the dhal for a tangy twist.

8. Serve

Spoon the warm dhal over rice, top with a dollop of Greek yogurt, and garnish with fresh cilantro leaves.