Dal Tadka (Yellow Lentils with Tempered Spices)

Method

1. Rinse the dal in a few changes of cold water until the water runs mostly clear, then drain. Rinsing removes surface starch and helps the lentils cook up clean rather than gummy.

2. Put the drained dal in a large pot with 4 cups water and the turmeric. Bring to a boil over high heat, then skim off any foam that rises to the surface.

3. Lower the heat to medium-low, partly cover, and simmer for 25 to 30 minutes, stirring occasionally, until the lentils are completely soft and break apart easily when pressed. Add a little hot water if it gets too thick.

4. Once soft, whisk or mash the dal lightly to your liking -- some prefer it smooth, others a bit textured. Stir in the salt and keep it warm on low heat; it should be the consistency of a loose porridge.

5. Now make the tadka (tempering). Heat the ghee in a small skillet over medium heat until melted and hot but not smoking.

6. Add the cumin seeds and asafoetida and let them sizzle for about 15 seconds until the cumin is fragrant and lightly browned; this quick bloom in hot fat is what gives dal tadka its signature aroma.

7. Add the sliced garlic and dried red chilies and fry for 30 to 45 seconds until the garlic turns pale gold, watching closely so it does not burn and turn bitter.

8. Add the chopped onion and ginger and cook for 3 to 4 minutes until the onion softens and turns golden at the edges.

9. Add the chopped tomato, chili powder, and garam masala. Cook for 3 to 4 minutes until the tomato collapses into a thick, jammy mixture and the fat looks glossy.

10. Pour the sizzling tempering over the pot of warm dal and stir it through, standing back a little as it may splutter. Simmer everything together for 2 minutes so the flavors marry.

11. Taste and adjust salt, then garnish with fresh cilantro. Serve hot with steamed rice or roti.

Cooking times vary by equipment -- cook to temperature and to taste.