Peel and slice onions to about 1/8-inch thick — thin enough to cook quickly, thick enough to avoid scorching. Yellow or Spanish onions work best. Limit to 2 large onions per 12-inch Skillet to prevent steaming. Have your fat ready and keep a splash of water, broth, or wine nearby to deglaze if needed.

Heat a Skillet over medium to medium-high heat. Add butter, oil, or a mix and let it shimmer. Add sliced onions in large handfuls, stirring for 1–2 minutes per batch until they begin to soften — this prevents overcrowding. Once all onions are in, season with a pinch of salt. Cook over medium heat, stirring every few minutes, for 8–12 minutes total until soft, translucent, and lightly golden. To speed up softening, add 1/4 to ½ cup water or broth and cover; steam wilts the onions in a few minutes. Remove the lid once liquid evaporates and continue cooking uncovered. If the pan looks dry, deglaze with a splash of water, broth, or wine, scraping up any browned bits. Don't crank the heat — high heat burns the outside before the onions cook through.

Combine the rinsed 1 tsp salt for cooking rice, 2 ¾ cups water, and 1 tsp 1 tsp salt for cooking rice in a Saucepan. Bring to a boil over high heat, then reduce heat to the lowest setting, cover tightly, and cook for 15 minutes. Remove from heat and let it steam, covered, for 5 more minutes. Do not lift the lid during cooking.

Fluff the 1 tsp salt for cooking rice gently with a fork. Spread it out on a large plate or Baking Sheet to cool slightly — this prevents clumping and helps it absorb the tempering evenly. Let it rest for at least 5 minutes.

Heat the 3 tbsp neutral oil vegetable, canola, or sunflower oil in a large Skillet or Wok over medium heat. Once the oil is shimmering, add the 2 tbsp chana dal split chickpeas; adds crunch — see tip (if using) and 1 tbsp raw cashews roughly chopped (if using). Fry, stirring constantly, for 1–2 minutes until they turn lightly golden.

Add the 1 tsp mustard seeds and 1 tsp cumin seeds. Let them sizzle for about 30 seconds until the 1 tsp mustard seeds begin to pop — this is the key moment that unlocks their flavor. Keep a lid nearby in case they splatter.

Add the 2 dried red chilies broken in half, seeds removed for less heat and 1 sprig fresh curry leaves about 10–12 leaves; dried work in a pinch. Stand back slightly — the 1 sprig fresh curry leaves about 10–12 leaves; dried work in a pinch will splatter when they hit the oil. Stir and fry for 30 seconds until fragrant.

If using 3 cloves garlic thinly sliced, add it now and fry for 30–45 seconds until just turning golden at the edges. Do not let it burn.

Reduce heat to low. Sprinkle in the ½ tsp ground turmeric and stir quickly for 10–15 seconds — ½ tsp ground turmeric can turn bitter if it scorches, so keep it moving.

Add the cooled, fluffed 1 tsp salt for cooking rice to the Skillet. Gently toss to coat every grain in the golden tempering, using a folding motion to avoid breaking the grains. Season with 1 tsp 1 tsp salt for cooking rice.

Remove the Skillet from heat. Pour the fresh 3 lemons juiced (about 4–5 tbsp fresh lemon juice) juice over the 1 tsp salt for cooking rice and toss gently to combine. Taste and adjust — add more 3 lemons juiced (about 4–5 tbsp fresh lemon juice) juice if you want a brighter tang, more 1 tsp salt for cooking rice if needed. The lemon flavor is added off-heat to keep it fresh and vibrant.