Dal Tadka

Ingredients

• •250g yellow split lentils (moong or chana dal)
• •1 large onion, finely chopped
• •2 tomatoes, chopped
• •4 garlic cloves, minced
• •1 tsp ginger, grated
• •1 tsp cumin seeds
• •1 tsp turmeric
• •1 tsp coriander powder
• •3 tbsp ghee
• •1 dried red chilli
• •Pinch of asafoetida (hing)
• •Fresh coriander
• •Salt to taste
• •Lemon juice

Steps

1. 1

   Rinse lentils and pressure cook with 3 cups water, turmeric, and salt until completely soft — about 20 minutes on simmer.

2. 2

   In a pan, heat 2 tbsp ghee. Add onions and cook until golden brown.

3. 3

   Add garlic, ginger, and tomatoes. Cook until tomatoes are soft and oil separates at the edges.

4. 4

   Add coriander powder, stir 1 minute, then mix in the cooked lentils. Add water to reach a thick pourable consistency.

5. 5

   For the tadka: heat 1 tbsp ghee in a small pan until smoking. Add cumin seeds, dried red chilli, and asafoetida. Let it crackle for 10 seconds.

6. 6

   Pour the sizzling tadka directly over the dal. Top with coriander and a squeeze of lemon. Serve with rice or roti.