Red Lentil Dal Tadka with Sizzling Ghee

Rinse red lentils in three changes of cold water until it runs clear. Drain well.

Combine lentils with 4 cups water, turmeric, half the diced tomato and 1 tsp salt in a heavy pot. Bring to a boil, then reduce to a gentle simmer.

Skim any foam that rises in the first 5 minutes. Simmer partially covered for 20-22 minutes, whisking occasionally, until lentils break down into a loose porridge.

Whisk vigorously to emulsify the dal into a creamy texture. Adjust with hot water if too thick. Keep warm on the lowest heat.

Meanwhile, heat ghee in a small skillet over medium heat until it shimmers without smoking, about 90 seconds.

Add mustard seeds and cumin seeds; they should pop within 10 seconds. Add dried red chilies and curry leaves: stand back, they will crackle sharply.

Immediately add sliced garlic and sauté 30 seconds until it turns pale gold. Add chopped onion and cook 3-4 minutes until edges caramelize.

Stir in Kashmiri chili powder and asafoetida, count to five, then pour the entire sizzling tadka directly into the dal: it should hiss dramatically.

Stir once, cover, and rest 3 minutes to infuse. Finish with lemon juice and chopped cilantro just before serving.