Red Lentil Dal Tadka

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

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.

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

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.

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

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

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.

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.