Dal Tadka

Steps

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1. Rinse both lentils together in several changes of water until the water runs nearly clear; soak them for 15 minutes if you have time.
   ⏱ Soaking lentils (optional) · 15 min

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2. Pressure-cook the lentils with the turmeric, salt and 4 cups (1 litre) water for about 15 minutes (3 whistles) on medium heat, until they fall apart when pressed. In an open pot, simmer partly covered for 30–35 minutes instead.
   ⏱ Cooking lentils · 15 min

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3. Whisk the cooked lentils until creamy and keep them on low heat; if too thick, stir in hot water until it pours like thin soup.
4. Heat the ghee in a small pan over medium heat, add the cumin seeds and let them crackle for up to a minute until fragrant.
   ⏱ Tempering cumin · 1 min

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5. Lower the heat, add the garlic and whole red chillies and fry for 2 minutes until the garlic turns pale gold; burnt garlic turns the dal bitter.
   ⏱ Frying garlic · 2 min

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6. Add the chopped onion and fry for 5 minutes until golden brown.
   ⏱ Frying onion · 5 min

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7. Add the tomato and red chilli powder and cook for 3 minutes until the tomato is soft and the oil shines at the edges.
   ⏱ Cooking tomato · 3 min

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8. Pour the sizzling tadka over the dal, stir through and cover for 1 minute to trap the aroma.
   ⏱ Trapping aroma · 1 min

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9. Simmer for 3 minutes, adjust the salt, garnish with coriander and serve hot with rice or roti.
   ⏱ Final simmer · 3 min

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