Red Lentil Dal Tadka with Garlic and Cumin Ghee

What you need

• 200 g (1 cup) red lentils, masoor dal; or half yellow toor dal, which needs longer
• 900 ml (3 3/4 cups) water, plus more as needed
• 1/2 tsp ground turmeric
• 1 1/2 tsp salt, or to taste
• 3 tbsp ghee, divided
• 1 1/2 tsp cumin seeds, divided
• 1 medium onion, finely chopped
• 1 tsp ginger, finely grated
• 5 cloves garlic, 2 minced, 3 thinly sliced
• 1 green chilli, slit lengthwise
• 2 medium tomatoes, finely chopped
• 2 dried red chillies, whole
• 1 pinch asafoetida
• 1/2 tsp Kashmiri chilli powder
• 2 tbsp fresh coriander, chopped

Method

Restated from the original video

1. 1

   Rinse the lentils in a sieve until the water runs almost clear.

2. 2

   Put them in a saucepan with the water, turmeric and 1 tsp of the salt. Bring to a boil and skim off any foam.

3. 3

   Lower the heat, partly cover and simmer, stirring now and then, until the lentils collapse into a soft puree, 20-25 min.

4. 4

   Meanwhile, heat 1 tbsp of the ghee in a frying pan over medium heat and add 1/2 tsp of the cumin seeds. Let them sizzle for a few seconds.

5. 5

   Add the onion and cook until soft and lightly browned, 7-8 min.

6. 6

   Stir in the ginger, the minced garlic and the chilli and cook for 1 min.

7. 7

   Add the tomatoes and the rest of the salt. Cook until they break down and the ghee starts to separate at the edges, 6-8 min.

8. 8

   Whisk the lentils lightly, then stir in the onion and tomato mixture. Simmer for 5 min, adding hot water if needed to reach a thick, pourable consistency.

9. 9

   Taste and adjust the salt, then pour the dal into a serving bowl.

10. 10

    For the tadka, heat the remaining ghee in a small pan over medium heat. Add the remaining cumin seeds and fry until they darken a shade, about 30 seconds.

11. 11

    Add the sliced garlic and fry until pale golden, about 1 min. Add the dried chillies and asafoetida and stir for 10 seconds.

12. 12

    Take the pan off the heat, stir in the chilli powder, and pour the sizzling tadka straight over the dal.

13. 13

    Scatter over the coriander and serve hot with rice or roti.

Imported from caferidan.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.