Dal tadka

Ingredients

For 2 people

• 1 cup dry split yellow lentils, rinsed and drained
• 3 cups water
• 1 tablespoon ghee
• 1 tablespoon neutral oil
• 1 medium onion, finely chopped
• 5 ounces tomato, diced
• 1 tablespoon fresh ginger, minced
• 2 teaspoons garlic, minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon Kashmiri chili powder
• 3/4 teaspoon kosher salt
• 1 teaspoon garam masala
• 1 tablespoon lemon juice
• 2 tablespoons chopped cilantro
• 1 tablespoon ghee
• 1 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 2 dried red chilies
• 6 fresh curry leaves
• 1/8 teaspoon asafoetida
• 1 small green chili, sliced

Method

1. Rinse and start the lentilsRinse 1 cup dry split yellow lentils in a fine-mesh strainer until the water runs less cloudy, then drain well. Add the lentils and 3 cups water to a 3-quart saucepan and bring to a boil over high heat. Skim off any foam, then reduce to a steady simmer and cover partially so the pot does not boil over.
2. Season and cook until softStir in 1 teaspoon ground turmeric, 1 teaspoon ground cumin, 1/2 teaspoon Kashmiri chili powder, and 3/4 teaspoon kosher salt. Simmer gently, stirring every few minutes so the lentils do not stick to the bottom, for 18 to 22 minutes, until they are fully tender and collapsing. If the pot looks too thick before the lentils are soft, add a splash of water; if it looks soupy, uncover for the last few minutes to reduce.
3. Build the onion baseWhile the lentils cook, heat 1 tablespoon ghee and 1 tablespoon neutral oil in a medium skillet over medium heat. Add the chopped onion and cook for 6 to 8 minutes, stirring often, until translucent with light golden edges. Add the minced ginger, minced garlic, and diced tomato, then cook for 4 to 5 minutes more until the tomato breaks down and the mixture looks jammy rather than watery.
4. Combine and finish the dalScrape the onion-tomato mixture into the cooked lentils. Stir in 1 teaspoon garam masala and simmer uncovered for 3 to 4 minutes so the flavors meld and the dal thickens to a spoonable consistency. If you want a smoother texture, mash some of the lentils against the side of the pan with the back of a spoon, but leave plenty of body.
5. Make the tadkaIn a small tempering pan or the same skillet wiped clean, heat 1 tablespoon ghee over medium-high heat until shimmering. Add 1 teaspoon cumin seeds, 1/2 teaspoon mustard seeds, 2 dried red chilies, 6 curry leaves, 1/8 teaspoon asafoetida, and 1 small sliced green chili. Cook for 20 to 30 seconds, just until the mustard seeds begin to pop and the curry leaves darken; do not let the spices burn.
6. Pour and bloom the spicesImmediately pour the hot tadka over the dal. Stir once or twice at the table or in the pot so the spiced ghee perfumes the surface without disappearing completely. Add 1 tablespoon lemon juice and 2 tablespoons chopped cilantro, then taste and adjust the body by simmering for 1 minute more if needed. The finished dal should be glossy, lightly thick, and easy to ladle, not paste-like.
7. Rest and serveLet the dal stand for 5 minutes so the spices settle and the consistency evens out. Spoon into warm bowls and serve hot. A final light drizzle of ghee is already built into the tempering, so no extra garnish is necessary unless you want more cilantro on top.