Red Lentil Dal Tadka with Sizzled Cumin and Garlic

Rinse the red lentils in cold water until it runs mostly clear, then drain. This removes surface starch and prevents foaming.

In a heavy pot, combine lentils, 4 cups water, turmeric, half the grated ginger, and 1 tsp salt. Bring to a boil, then skim any foam.

Reduce to a gentle simmer, partially cover, and cook 18-22 minutes, whisking occasionally, until the lentils collapse into a loose porridge.

Stir in the diced tomato and 1/2 cup hot water; simmer another 5 minutes until the tomato softens and the dal has a pourable, silky consistency.

Meanwhile, heat the ghee in a small skillet over medium heat until it shimmers. Add cumin seeds and wait 15 seconds for them to sputter and darken slightly.

Add sliced garlic and cook 60-90 seconds, swirling, until pale gold: do not let it brown or it will turn bitter.

Off the heat, stir in the dried chilies, asafoetida, and Kashmiri chili powder; the residual heat blooms the spices without burning them.

Pour the sizzling tempering over the hot dal: it should hiss dramatically. Stir once, finish with lemon juice and chopped cilantro, and serve immediately.