Prep by dicing the white onions and green onions. Rinse the split red lentils in a colander until the water runs clear.

Heat a large coverable pan over medium heat. Once warmed add the canola oil.

Add the diced onions and sauté for 5-10 minutes.

Add the sugar, salt and spices. Toast for one minute to release their flavours

Add the diced tomatoes, bouillon cube and lentils into the pan. Stir until thoroughly mixed.

Bring the heat to medium low. Cover the pan and let simmer for 20 minutes.

Add the milk and thoroughly mix in. Cover the pan and let simmer for 5 minutes.

Remove pan from the heat and let sit covered for 5-10 minutes to cool.

Serve the Dahl over rice with green onions sprinkled over top.