Red Lentil Dal Tadka with Sizzling Ghee

Ingredients

• 1 cup red lentils (masoor dal)
• 4 cup water
• 0,5 tsp ground turmeric
• 1 cup roma tomato, diced
• 3 tbsp ghee
• 0,5 tsp black mustard seeds
• 1 tsp cumin seeds
• 2 unit dried red chilies
• 10 unit fresh curry leaves
• 5 unit garlic, thinly sliced
• 0,5 cup red onion, finely chopped
• 1 tsp Kashmiri chili powder
• 1 pinch asafoetida (hing)
• 1 tbsp lemon juice
• 3 tbsp fresh cilantro, chopped
• 1 tsp salt

Instructions

1. 1

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

2. 2

   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.

3. 3

   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.

4. 4

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

5. 5

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

6. 6

   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.

7. 7

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

8. 8

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

9. 9

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