Dal Tadka

Ingredients

• 300 g toor or masoor dal
• 1 tsp ground turmeric
• 2 pieces tomatoes, chopped
• 4 tbsp ghee or oil
• 2 tsp cumin seeds
• 1 tsp mustard seeds
• 3 pieces dried red chillies
• 5 pieces garlic cloves, sliced
• 1 pieces onion, diced
• 0.25 tsp asafoetida
• 20 g fresh coriander

Steps

1. 1
   Rinse the dal until the water runs clear, then simmer it with the turmeric and 1.2 litres of water for 30-40 minutes, skimming the foam, until completely soft.
2. 2
   Whisk it briefly so some lentils break down and it thickens. Add the tomatoes and cook 10 minutes more. Season.
3. 3
   For the tadka, heat the ghee in a small pan until shimmering.
4. 4
   Add the cumin and mustard seeds and wait for them to pop and dance — about 30 seconds. If they are not sizzling instantly the fat is not hot enough.
5. 5
   Add the dried chillies, asafoetida, garlic and onion and fry until the garlic is golden brown.
6. 6
   Pour the entire sizzling tempering over the dal and cover the pot immediately for 2 minutes to trap the aroma.
7. 7
   Stir through, scatter with coriander and serve with rice or roti.