Dal Tadka (Tempered Yellow Lentils)

Method

1. Rinse the dal in a bowl, rubbing it with your hand and changing the water 3 to 4 times until it runs almost clear, then soak it in fresh water for 30 minutes. Meanwhile, finely chop the onion and tomato, grate the ginger and masala garlic, thinly slice the tadka garlic and slit the green chili lengthwise.

   Add in this stepToor dal (split pigeon peas; red lentils work too) 100 g

2. Drain the dal and put it in a 18 cm pot with the measured water, the turmeric and 1/2 tsp of the ghee. Bring to a boil over high heat, about 6 min, skim off the foam, then turn down to medium-low heat. Simmer with the lid ajar for 32 min, stirring every 10 minutes and adding a splash of hot water if it gets too thick. It is done when the lentils are completely soft and crush easily between your fingers.

   Add in this stepWater 700 mlGround turmeric ¼ tspGhee (or neutral oil) ⅛ tbsp

   high heat→medium-low heat

3. Whisk the dal hard with a whisk or the back of a ladle until creamy, and add the salt. Loosen with hot water until it pours off the ladle like a thick soup.

   Add in this stepSalt ¾ tsp

4. Heat the ghee in a 18 cm pan over medium heat and fry the onion for 5 min until light golden.

   Add in this stepGhee (or neutral oil) 1.4 tbspOnion 80 g

   medium heat

5. Add the ginger, garlic and green chili for 30 seconds, then the tomato and chili powder, and cook over medium heat for 4 min, until the tomato is mushy and the ghee seeps out at the edges. Tip this masala into the dal and simmer together over low heat for 3 min.

   Add in this stepFresh ginger 8 gGarlic cloves (for the masala) 3Hot green chili 1Tomato 100 gKashmiri chili powder (or paprika) 0.4 tsp

   medium heat→low heat

6. Now the tadka: heat the tadka ghee in a 12 cm small pan over medium heat. Add the cumin seeds; when they sizzle, add the sliced garlic and fry for 1 min until golden. Turn off the heat, add the dried chilies, asafoetida and a pinch of chili powder, pour it straight over the dal and cover with a lid to trap the aroma.

   Add in this stepGhee (for the tadka) 1 tbspCumin seeds ¾ tspGarlic cloves (for the tadka) 3Dried red chilies 1Asafoetida (hing), optional 1 pinchKashmiri chili powder (or paprika) ⅛ tsp

   medium heat

7. Just before serving, stir in the cilantro and lemon juice. Serve with basmati rice, roti or chapati.

   Add in this stepChopped cilantro 2 tbspLemon juice 1½ tsp