Step 1: Prepare the Lentils

Wash 250 grams of red lentils thoroughly under running water until the water runs clear.

Step 2: Cook the Lentils

Transfer the washed lentils to a pot. Add 700 ml of boiling water, 1 teaspoon of salt, and 1 teaspoon of turmeric. Stir well. Place the pot on the hob over high heat. Place a wooden spoon across the pot and cover with a lid, leaving it slightly ajar to prevent boiling over. Cook for 8-10 minutes until the lentils are soft and beginning to break up.

Step 3: Prepare Tadka Ingredients

While the lentils are cooking, chop 2 medium-sized onions, 2 garlic cloves, and 1 tomato.

Step 4: Start the Tadka

Heat 1 tablespoon of ghee and 2 tablespoons of olive oil in a separate pan over medium-high heat. Once hot, add 1 teaspoon of cumin seeds and let them sizzle until fragrant.

Step 5: Sauté Onions and Garlic

Add the chopped onions to the pan and sauté until they turn golden brown. Then, add the chopped garlic and cook for another minute.

Step 6: Add Tomato and Spices

Add the chopped tomato to the pan and cook until it slightly softens. Stir in a large handful of chopped coriander and 1 teaspoon of red chili powder. Mix well.

Step 7: Combine Dal and Tadka

Pour the cooked lentils from the pot into the tadka pan. Add approximately 100 ml of boiling water to the empty lentil pot, swirl it around to collect any remaining dal, and then add this water to the tadka pan. Stir everything thoroughly to combine.

Step 8: Serve

The Tadka Dal is now ready. Serve hot, garnished with fresh coriander.

• Use boiling water to cook lentils faster.

• Place a wooden spoon across the pot to prevent dal from boiling over.

• Cook lentils until they break up for the best flavor.

• Leftovers can be packed for lunch with rice.

• Can be made vegan by omitting ghee and using only oil.

• Serve with rice, roti, paratha, or a slice of sourdough.

• Adjust red chili powder to taste.