Dal Tadka

Method

1. 1

   Rinse the split peas 3× until the water runs clear. Then soak them 4–5 hours in twice their volume of clean water (1 cup peas : 2 cups water). Keep the soaking water, we use it later.

2. 2

   Cook the dal: put the peas with their soaking water in a pan, bring to a boil, cover and cook 7–10 min. Open occasionally and stir. They're done when they mash smooth but still have a small white core. Keep the cooking liquid.

3. 3

   Heat 3 tbsp oil over medium-high. Add 1 tsp cumin seeds; after ~10 sec they start to 'dance'. Add the onions and caramelise ~10 min until soft and almost translucent. Stir regularly and lower the heat if they stick.

4. 4

   Add the grated garlic and stir ~2 min until the raw smell is gone.

5. 5

   Lower the heat. Add the Kashmiri chili powder, turmeric and garam masala and fry ~2 min. A splash of warm water prevents burning. Done when the oil separates from the spices again.

6. 6

   Medium heat: add the tomatoes and 1 tsp salt, cover. Stir after 3–4 min; in ~10 min the tomatoes are done and only the pulp remains.

7. 7

   Add the cooked dal, mix and cook ~3 min over medium-high heat. Add ⅓ cup water (or the cooking liquid) to your preferred thickness and cook another 3–4 min.

8. 8

   Make the tadka: in a small pan heat 1 tbsp ghee or olive oil until it just smokes. Add ½ tsp cumin seeds, the dried red chili and the roughly chopped garlic. Give it 10–15 sec and don't let it burn.

9. 9

   Pour the tadka carefully over the dal (careful, it's hot!) and stir quickly. Finish with a pinch of garam masala, chopped coriander and a squeeze of fresh lemon when serving.

Tip. Swap the ghee for oil for a fully vegan dish. Serve with rice, poori or naan.