Red Lentil Dal Tadka

Ingredients

• 1 cup red lentils (masoor dal)
• 0,5 tsp ground turmeric
• 1 tbsp fresh ginger, grated
• 1 unit roma tomato, diced
• 3 tbsp ghee
• 1 tsp cumin seeds
• 5 unit garlic cloves, thinly sliced
• 2 unit dried red chilies
• 1 tsp Kashmiri chili powder
• 1 tbsp lemon juice
• 3 tbsp fresh cilantro, chopped

Instructions

1. 1

   Rinse the red lentils under cold running water until it runs clear, about 1 minute. Drain well.

2. 2

   Combine the lentils in a heavy pot with 4 cups water, the turmeric, 1 tsp salt and half of the grated ginger. Bring to a boil over high heat, skimming any foam that rises.

3. 3

   Reduce to low and simmer partially covered 20-25 minutes, whisking occasionally, until the lentils break down into a loose, creamy porridge.

4. 4

   Stir in the diced tomato and remaining ginger; simmer another 5 minutes until the tomato softens completely. Adjust consistency with hot water if needed : it should coat a spoon but flow easily.

5. 5

   While the dal finishes, prepare the tadka: heat the ghee in a small skillet over medium heat until it shimmers without smoking.

6. 6

   Add the cumin seeds and let them sputter 15 seconds. Add the sliced garlic and fry 45-60 seconds until pale gold.

7. 7

   Off the heat, stir in the dried red chilies, asafoetida (if using) and the Kashmiri chili powder : it should sizzle dramatically and turn deep red without burning.

8. 8

   Immediately pour the fragrant tadka over the hot dal. Stir once, cover for 1 minute to trap the aromatics, then finish with lemon juice and chopped cilantro.