Dal Tadka (Yellow Lentils with Tempering)

Ingredients

• 1/2 cup Yellow split lentils (toor/arhar or moong dal)
• 2.5 cups Water
• 1/4 tsp Turmeric powder
• 1/2 tsp Ground cumin
• 3/4 tsp Salt
• 1 tbsp Ghee or neutral oil
• 2 cloves Garlic
• 1 small Green chili (or dried red chili flakes)(optional)
• 1 tbsp Fresh lemon juice(optional)
• 2 tbsp Fresh cilantro (optional)(optional)

Instructions

1. 1

   Rinse the yellow lentils until the water runs mostly clear. In a pot, combine lentils, 2.5 cups water, turmeric, and 1/2 tsp of the salt. Bring to a boil, then reduce to a gentle simmer.

2. 2

   Simmer for about 20–22 minutes, stirring occasionally, until the lentils are very soft and creamy. If the dal thickens too much, add a splash of water. Mash lightly with the back of a spoon to smooth the texture.

3. 3

   While the dal simmers, mince the garlic and finely chop the green chili (if using). Warm ghee/oil in a small pan over medium heat, then add ground cumin and immediately add garlic (and chili if using). Cook for 30–45 seconds until fragrant, not browned.

4. 4

   Stir the tadka into the cooked dal. Taste and adjust salt. Turn off the heat and stir in lemon juice if using. Garnish with cilantro if desired, then serve hot.