Golden Red Lentil Dal with Tempered Spices

Rinse 1 1/2 cups red lentils under cold water until the water runs clear. Drain well.

Combine the lentils in a large pot with 5 cups water, 1 tsp turmeric, 1 tbsp grated ginger, and 1 tsp salt. Bring to a boil over high heat.

Reduce to a simmer, skimming off any foam that rises. Cook uncovered for 20 minutes, stirring occasionally, until the lentils break down into a loose porridge.

Whisk vigorously to smooth out the texture, adding hot water as needed to reach a pourable consistency. Stir in 1 chopped tomato and simmer for 5 more minutes.

Meanwhile, prepare the tarka: heat 3 tbsp ghee in a small skillet over medium heat until it shimmers.

Add 1 tsp cumin seeds and let them sizzle and darken for 20 seconds until fragrant. Add 4 thinly sliced garlic cloves and fry until golden brown, about 90 seconds.

Off the heat, stir in 1 tsp Kashmiri chili powder and 1/2 tsp asafoetida (optional). The residual heat will bloom the spices without burning them.

Pour the sizzling tarka directly over the dal: it should crackle dramatically. Stir halfway through to swirl in the colour.

Finish with the juice of 1/2 lemon and a generous handful of chopped fresh cilantro. Taste and adjust salt before serving.