Zaynab Issa’s Weeknight Daal – Cherry Bombe

Ingredients

• 1½ cups (285 grams) red lentils
• ¼ cup (60 milliliters) olive oil
• 1 large yellow onion, thinly sliced
• 3 teaspoons Diamond Crystal kosher salt, divided, plus more as needed
• 5 garlic cloves, finely grated
• 1½ teaspoons ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon Kashmiri red chili powder
• 2 medium russet potatoes, peeled and cut into 2-inch pieces
• 3 tablespoons double-concentrated tomato paste
• 6 cups (1.4 liters) chicken broth, plus more as needed
• 1 tablespoon fresh lemon juice, plus wedges for serving
• Long-grain rice or crusty bread, for serving
• 3 medium carrots, peeled and cut into 2-inch-long matchsticks
• 2 to 3 green bird’s-eye chilis, halved lengthwise
• 1 teaspoon Diamond Crystal kosher salt, plus more as needed
• 1 tablespoon vegetable oil
• 2 curry leaves (optional)
• ½ teaspoon black mustard seeds (optional)
• 3 tablespoons tomato paste
• ½ teaspoon ground turmeric
• 2 garlic cloves, finely grated
• 2 tablespoons fresh lemon juice, plus more as needed