Dal Tadka

Ingredients

Instructions

1. 1

   Rinse 1 cup of toor dal (split pigeon peas) or yellow moong dal until water runs clear. Soak 15 minutes, then drain.

2. 2

   In a pot, combine the lentils with 4 cups of water, 1 teaspoon turmeric, ½ teaspoon salt, 1 chopped tomato. Bring to a boil, then reduce to simmer. Cook 25-30 minutes (or pressure cook 12 minutes) until very soft.

3. 3

   Whisk the cooked lentils with a spoon to break them into a smooth porridge. Add water if too thick. Add 1 more teaspoon salt.

4. 4

   Make the tadka: heat 3 tablespoons of ghee in a small pan over medium-high. Add 1 teaspoon cumin seeds, let sizzle. Add 4 sliced garlic cloves and 2 dried red chilies. Cook 30 seconds until garlic is pale gold.

5. 5

   Add 1 teaspoon red chili powder and ½ teaspoon hing (asafoetida, optional) to the hot oil. Cook 5 seconds — don't burn.

6. 6

   Pour the sizzling tadka over the dal — it will sizzle dramatically. Stir to combine. Finish with chopped fresh cilantro, a squeeze of lemon. Serve with basmati rice and roti.