Dal Tadka

Ingredients

• 150 g toor dal (arhar), rinsed until the water runs almost clear
• 50 g masoor dal (red lentils), rinsed
• 800 ml water, plus more if needed
• ½ tsp turmeric powder
• 1½ tsp salt, or to taste
• 3 tbsp ghee, divided (2 tbsp for the masala, 1 tbsp for the final tadka)
• 1 tsp cumin seeds
• 1 medium onion, finely chopped
• 1 tbsp fresh ginger, finely grated
• 2 green chillies, slit lengthwise
• 2 medium tomatoes, finely chopped
• 1 tsp coriander powder
• ½ tsp garam masala
• 5 garlic cloves, thinly sliced
• 2 dried whole red chillies
• 1 pinch asafoetida (hing)
• 1 tsp Kashmiri red chilli powder
• 1 tbsp lemon juice
• 2 tbsp fresh coriander, chopped

Instructions

1. Put the toor dal and masoor dal in a pot with the water, turmeric and 1 tsp of the salt. Bring to a boil over medium-high heat and skim off any foam that rises.
2. Reduce the heat to low, partly cover and simmer, stirring now and then, until the dal is completely soft and breaks apart when pressed against the pot. Add a splash of hot water if it starts to catch.
3. Whisk the cooked dal briefly so about half of it is smooth and the rest still has some texture. It should be pourable, like thin porridge. Keep it on the lowest heat.
4. Heat 2 tbsp ghee in a frying pan over medium heat. Add the cumin seeds and let them sizzle for 20 to 30 seconds until fragrant.
5. Add the onion and cook, stirring, until soft and light golden at the edges. Stir in the ginger and green chillies and cook for 1 minute.
6. Add the tomatoes, coriander powder and the remaining 1/2 tsp salt. Cook, mashing the tomatoes with your spoon, until they break down into a thick paste and the ghee starts to separate at the edges.
7. Scrape this masala into the dal along with the garam masala. Stir well and simmer gently so the flavours join.
8. For the final tadka, heat the remaining 1 tbsp ghee in the same pan over medium heat. Add the garlic and dried red chillies and cook until the garlic is pale golden, about 1 minute. Do not let it turn dark brown or it will taste bitter.
9. Take the pan off the heat, stir in the asafoetida and Kashmiri chilli powder for a few seconds, then immediately pour the sizzling tadka over the dal.
10. Stir in the lemon juice and half the coriander. Taste and adjust salt. Serve hot, topped with the remaining coriander.

Tips

• Soaking the toor dal for 30 minutes before cooking shortens the simmering time by about 10 minutes.
• In a pressure cooker, cook the dal with the water, turmeric and salt for 4 to 5 whistles, then let the pressure release naturally before whisking.
• Add the chilli powder only after taking the pan off the heat; it burns quickly in hot ghee and turns bitter.
• Dal thickens as it stands, so loosen it with hot water rather than cold to keep the flavour and texture even.