Golden Red Lentil Dal with Cumin-Garlic Tadka

Ingredients

• 1,5 cup split red lentils (masoor dal)
• 1 tsp ground turmeric
• 1 tbsp fresh ginger, grated
• 1,5 cup cherry tomatoes
• 3 tbsp ghee
• 1 tsp cumin seeds
• 4 unit garlic cloves, thinly sliced
• 2 unit dried red chili
• 0,5 tsp Kashmiri chili powder
• 1 tbsp lemon juice
• 0,25 cup fresh cilantro
• 1,25 tsp salt

Instructions

1. 1

   Rinse red lentils under cold water until it runs nearly clear, then drain.

2. 2

   Combine lentils with 4 cups water, turmeric, grated ginger, and half the salt in a heavy pot. Bring to a boil, skimming any foam.

3. 3

   Reduce heat to low, partially cover, and simmer 20 minutes, whisking occasionally, until the lentils collapse into a loose porridge.

4. 4

   While the dal cooks, halve cherry tomatoes and finely chop cilantro stems.

5. 5

   Stir tomatoes into the dal along with the remaining salt and continue simmering 5 minutes until they soften and burst.

6. 6

   For the tadka: heat ghee in a small skillet over medium-high until it shimmers. Add cumin seeds and let them crackle for 15 seconds.

7. 7

   Add sliced garlic and dried red chili; swirl the pan until the garlic turns deep golden : about 45 seconds. Pull off heat immediately and stir in Kashmiri chili powder.

8. 8

   Pour the sizzling tadka over the dal, squeeze in lemon juice, and cover the pot for 2 minutes to let the aromatics bloom.

9. 9

   Stir, taste for salt and acid, and finish with chopped cilantro leaves.