Red Lentil Dal Tadka with Sizzled Cumin and Garlic

Ingredients

• 1 cup split red lentils (masoor dal)
• 0,5 tsp ground turmeric
• 1 tbsp fresh ginger, grated
• 1 cup ripe tomato, diced
• 3 tbsp ghee
• 1 tsp cumin seeds
• 5 unit garlic cloves, thinly sliced
• 2 unit dried red chilies, broken
• 0,25 tsp asafoetida (hing)
• 1 tsp Kashmiri chili powder
• 1 tbsp fresh lemon juice
• 3 tbsp fresh cilantro, chopped
• 1 tsp salt

Instructions

1. 1

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

2. 2

   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.

3. 3

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

4. 4

   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.

5. 5

   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.

6. 6

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

7. 7

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

8. 8

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