Dhal Tadka

How to cook it

1. Combine dhal, water, turmeric and salt in a heavy pot; bring to the boil.
2. Reduce heat, partially cover and simmer for 25–30 minutes until the lentils break down and the dhal is creamy. Whisk briefly to smooth.
3. While the dhal cooks, heat ghee in a small pan over medium heat.
4. Add cumin seeds; when they sizzle, add garlic and dried chilli. Fry until garlic is just golden.
5. Stir in tomato and asafoetida for the final 30 seconds.
6. Pour the tempering over the hot dhal, stir gently.
7. Garnish with coriander and serve with steamed rice or roti and a squeeze of lemon.