Dal Tadka

Method

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1. 1Rinse the lentils 3-4 times until the water runs clear. Put them in a pot with the water, turmeric and salt, bring to a boil, skim off the foam and simmer for 20-25 minutes until completely broken down and soupy.
2. 2Meanwhile heat 1 tbsp oil in a pan and cook the onion for 6-7 minutes until golden.
3. 3Add the ginger and green chilli and stir for 1 minute, then add the tomato. Cook for 4-5 minutes until the tomato collapses into a soft sauce.
4. 4Stir this masala into the cooked lentils with a whisk. The dal should be thick but pourable; add a little hot water if needed and simmer for 5 more minutes.
5. 5For the tadka, heat the ghee in a small pan over medium-high heat. Add the mustard seeds first; when they start to pop, add the cumin seeds, dried chillies and garlic.
6. 6Sizzle for 30-60 seconds until the garlic is light golden, then turn off the heat and stir in the asafoetida and chilli powder. Garlic turns bitter if it goes dark, so watch closely.
7. 7Pour the sizzling tadka over the dal at once and cover for a minute to trap the aroma. Finish with coriander and a squeeze of lemon, and serve with rice or naan.