Flavorful Bengali Dhal

Rinse the lentils in a strainer. Place the lentils and water in a saucepan over medium-high heat. Add half of the sliced onions and garlic, saving the rest for later. Stir in turmeric, bay leaf, tomatoes, and salt. Add the chiles, leaving them whole for flavor or halved for more heat. Once the mixture begins to boil, reduce the heat and simmer for about 20 minutes, until the lentils begin to break apart and thicken slightly.

While the lentils cook, heat vegetable oil in a skillet over medium heat until shimmering. Add the remaining sliced onions and cook, stirring occasionally, until softened and translucent, about 5 minutes. Reduce the heat to medium-low and continue to cook and stir until the onions are very tender and dark brown, about 15 to 20 more minutes. Stir in the remaining garlic and cook, stirring constantly, for about 2 minutes, until fragrant.

Stir the onion-garlic mixture into the cooked lentils and mix well. Garnish with fresh chopped cilantro before serving.