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margie
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Rinse the lentils in a fine mesh sieve until the water runs clear.
Saute the diced onions and 1 tbsp neutral oil for 5 minutes in a large pot. Add the rinsed lentils, salt, turmeric, chili powder, and tomato paste.
Stir and fry off the raw tomato paste for another 5 minutes. Add 4 cups water, stir, and cover while it comes to a boil on medium heat. Stir every 10 minutes for 40 minutes.
Test the doneness of the lentils by tasting or mashing a few in between your fingers. Once soft, add the whole milk and stir to combine.
In a small pot, add the smashed garlic cloves, ghee/butter, and 1 tbsp of neutral oil. Set to medium heat and swirl everything together until garlic is fragrant, about 2 minutes. Add the cumin seeds and dried chili to the ghee and continue frying everything until the garlic is golden brown.
Serve dal into deep saucers or bowls, making sure to catch any of the whole garlic cloves if you see one! Add the roasted potatoes on top or on the side. Sprinkle with fresh cilantro and enjoy!