Dal Tadka

🔥 Prep

• Rinse the toor dal under cold water until water runs clear; drain.
• Peel and finely chop the onion.
• Dice the tomato into small pieces.
• Peel and mince the garlic cloves.
• Measure out the cumin seeds, red chillies, ghee, asafoetida, turmeric powder, salt, and water.

🔥 Cook

• 1. In a medium saucepan, combine the rinsed dal and water; bring to a boil over high heat.
• 2. Reduce to medium-low heat, add turmeric powder and half of the salt, then simmer uncovered for 20 minutes or until dal is soft and breaking apart, stirring occasionally.
• 3. While dal cooks, heat ghee in a small tadka pan over medium heat.
• 4. Add cumin seeds and let them sizzle for 10 seconds until fragrant.
• 5. Add the red chillies and asafoetida; fry for 5 seconds.
• 6. Add the minced garlic; sauté for 30 seconds until lightly golden.
• 7. Add the chopped onion; cook for 3-4 minutes until translucent.
• 8. Add the diced tomato; cook for 2-3 minutes until it softens and oil starts to separate.
• 9. Pour the tempered mixture (tadka) into the cooked dal; stir well.
• 10. Adjust seasoning with the remaining salt (if needed) and simmer on low heat for 5 minutes to let flavors meld.
• 11. Turn off heat; garnish with a drizzle of ghee if desired.

🔥 Serve

• Serve hot in a bowl, optionally garnished with fresh cilantro and a lemon wedge.
• Accompany with steamed basmati rice or warm roti/naan.
• Pair with a side of plain yogurt or Indian pickle for contrast.