Red Lentil Dal with Tempered Cumin and Garlic

Ingredients

• 1 cup red lentils (masoor dal)
• 0,5 tsp ground turmeric
• 1 unit tomato, grated
• 3 tbsp ghee
• 1 tsp cumin seeds
• 4 unit garlic cloves, thinly sliced
• 0,75 tsp Kashmiri chili powder
• 1 pinch asafoetida (hing)
• 1 tbsp fresh lemon juice
• 2 tbsp cilantro, chopped
• 1 tsp fine sea salt

Instructions

1. 1

   Rinse the red lentils under cold water until it runs clear, about 3 rinses.

2. 2

   Combine lentils with 4 cups water, turmeric, and 1 tsp salt in a heavy pot; bring to a boil.

3. 3

   Skim any foam, reduce heat and simmer uncovered for 18 minutes until the lentils break down into a loose porridge.

4. 4

   Stir in the grated tomato and simmer another 5 minutes until the mixture thickens slightly.

5. 5

   Whisk vigorously to smooth the dal, adding hot water as needed for a pourable consistency; keep warm.

6. 6

   Heat ghee in a small skillet over medium heat until it shimmers without smoking.

7. 7

   Add cumin seeds and let them sizzle for 15 seconds until fragrant and darkened.

8. 8

   Toss in the sliced garlic and cook until golden at the edges, about 45 seconds.

9. 9

   Remove from heat and stir in the Kashmiri chili powder and hing; the residual heat will bloom them without burning.

10. 10

    Pour the sizzling tarka over the dal, squeeze in the lemon juice, and scatter cilantro on top.