Dal Tadka (Yellow Lentils)

Ingredients

• 1 cup 200 g Yellow lentils (toor dal or split moong dal)
• 3 cups Water
• 1/2 tsp Turmeric powder
• 3/4 tsp Salt
• 1 tbsp Ghee or neutral oil
• 1 tsp Cumin seeds
• 3 cloves Garlic
• 1/4 tsp Red chili powder
• 1 tbsp Lemon juice
• 2 tbsp Fresh cilantro (optional)(optional)

Instructions

1. 1

   Rinse the lentils under cold water. In a pot, add lentils, water, turmeric, and salt. Bring to a boil, then reduce to a gentle simmer and cook until tender, about 20–25 minutes.

2. 2

   While the dal cooks, mince the garlic. When the lentils are soft, mash lightly with a spoon to thicken the dal to your preferred consistency (add a splash of water if needed).

3. 3

   Heat ghee or oil in a small pan over medium heat. Add cumin seeds and cook for 10–15 seconds until fragrant. Add garlic and cook for about 30 seconds, then stir in red chili powder for 5–10 seconds.

4. 4

   Pour the tempering into the cooked dal and stir well. Simmer for 1–2 minutes to combine flavors, then turn off the heat and stir in lemon juice. Garnish with cilantro if using.