Dal Tadka (दाल तड़का) — Indian Tempered Yellow Lentils with Ghee and Spices

• 200 gtoor dal (split pigeon peas) (rinsed until water runs mostly clear)
• 900 mlwater (plus 60 ml more if needed to adjust consistency)
• 1.5 tspturmeric powder
• 1.25 tspfine salt
• 180 gtomato (finely chopped (about 1 medium))
• 10 gginger (grated)
• 1green chili (slit lengthwise (about 8–10 g))
• 30 gghee (about 2 tbsp)
• 2 tspcumin seeds
• 2dried red chili (whole)
• 18 ggarlic (thinly sliced (about 5–6 cloves))
• 1 tspKashmiri chili powder (for color and mild heat)
• 0.25 tspasafoetida (optional but traditional)
• 0.5 tspgaram masala
• 2 tsplemon juice
• 10 gcilantro (finely chopped)

Instructions

1. 1

   Rinse the toor dal in several changes of water until it looks mostly clear, then drain well. This removes excess starch and helps the dal cook up clean and creamy rather than gluey.

2. 2

   Add the rinsed dal to a pot with 900 ml water, turmeric, salt, chopped tomato, grated ginger, and the slit green chili. Bring to a boil, then reduce to a steady simmer and partially cover the pot so it doesn’t boil over.

3. 3

   Simmer for 25–30 minutes, stirring every 6–7 minutes and skimming any foam that rises. When the lentils are fully soft, whisk or mash them for 20–30 seconds to create a creamy base; add up to 60 ml additional water if you want a looser, soupier dal.

4. 4

   In a small pan, heat the ghee over medium heat until it shimmers and flows easily. Add cumin seeds and cook for 20–30 seconds until they crackle and turn a shade darker, which perfumes the fat and forms the backbone of the tadka.

5. 5

   Add the dried red chilies and sliced garlic, stirring constantly for 45–75 seconds until the garlic turns light golden. Turn the heat to low, then stir in the asafoetida and Kashmiri chili powder for 10 seconds so the spices bloom without burning.

6. 6

   Immediately pour the hot tadka over the simmering dal and cover the pot for 60 seconds to trap the aroma. Uncover, stir thoroughly, then simmer for 2 minutes so the flavors meld evenly through the lentils.

7. 7

   Turn off the heat and stir in garam masala, lemon juice, and chopped cilantro. Let the dal rest for 5 minutes before serving, because it thickens slightly and the tempering flavor settles into the broth.