Dal Tadka

Ingredients

• 1½ cups toor dal (split pigeon peas), rinsed
• 4 cups water
• 1 tsp turmeric
• 1 tomato, chopped
• 3 tbsp ghee
• 1 tsp cumin seeds
• 6 cloves garlic, sliced
• 2 dried red chilies
• 1 onion, finely chopped
• 1 tsp Kashmiri chili powder
• ½ tsp garam masala
• Handful cilantro

Method

1. Simmer the dal with the water, turmeric, tomato, and a teaspoon of salt, skimming the foam, until the lentils collapse into a loose porridge, 30 minutes. Whisk it a few times to break them down further; add hot water if it tightens.
2. In a small pan, heat the ghee until it shimmers. Add the cumin seeds and wait for them to sputter and darken a shade — about 20 seconds.
3. Add the garlic and dried chilies and fry until the garlic is golden at the edges, then the onion, cooking until soft and browning, 5 minutes.
4. Off the heat, stir in the Kashmiri chili powder and garam masala so they bloom without scorching.
5. Pour the tempering over the dal at the table while it's still crackling, stir once, and finish with cilantro. Serve with rice or roti.