Dhal omanais

Instructions

1. Rinse the lentils under clear water until it runs almost clear, then drain them.
2. In a large pot, fry the sliced onion and crushed garlic in the oil for 5 minutes over medium heat, until golden.
3. Add the diced tomato, the tomato paste, turmeric, cumin and ground coriander, then stir for 2 minutes.
4. Add the lentils and water, bring to a boil, then lower the heat and simmer covered for 35 to 40 minutes, stirring from time to time.
5. When the lentils mash easily, blend lightly or mash with a fork to get a creamy but still slightly grainy texture.
6. Adjust the seasoning with salt and pepper.
7. Meanwhile, fry the second sliced onion in the oil until deep brown and crispy, then drain it.
8. Serve hot, topped with fried onions and coriander, with the flatbreads.