Dal Tadka

Ingredients

• 3/4 cup cup yellow lentils (toor dal)
• 3 cups cup water
• 1/2 tsp tsp turmeric powder
• 1 tsp tsp salt
• 2 tbsp tbsp ghee or vegetable oil
• 1 tsp tsp cumin seeds
• 4 cloves cloves garlic, thinly sliced
• 2 whole dried red chilies
• 1/2 medium onion, finely chopped(optional)
• 1 medium tomato, chopped(optional)
• 2 tbsp tbsp fresh cilantro, chopped(optional)

Instructions

1. 1

   Rinse the lentils under cold water until the water runs clear, about 1 minute.

2. 2

   Combine lentils, water, turmeric, and salt in a pot. Bring to a boil, then simmer uncovered for 25-30 minutes, stirring occasionally, until the lentils are soft and creamy. (10 min prep during this time: chop onion, tomato, garlic, and cilantro.)

3. 3

   If using, sauté the onion and tomato in 1 tbsp of the ghee in a small pan for 4-5 minutes until soft, then stir into the cooked dal.

4. 4

   For the tadka, heat the remaining ghee in a small pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.

5. 5

   Add sliced garlic and dried red chilies; fry for 1-2 minutes until the garlic is golden and fragrant, watching closely so it doesn't burn.

6. 6

   Pour the sizzling tadka over the dal, stir gently, garnish with cilantro, and serve hot with rice or roti.