Dal tadka

Pasos

1. Thoroughly rinse the yellow lentils under cold water until the water is clear, then drain them.
2. In a Dutch oven, cover the lentils with water, add the turmeric and a pinch of salt. Bring to a boil, then reduce the heat and simmer covered until the lentils are very tender and start to fall apart, about thirty minutes.
3. While the lentils are cooking, finely chop the onion, grate the ginger, mince the garlic, and chop the green chilies. Cut the tomatoes into small dice.
4. In a skillet, heat a spoonful of ghee over medium heat. Add the chopped onion and sweat until translucent and lightly browned, about five minutes.
5. Add the garlic, ginger, and green chilies; sauté until the mixture gives off a toasted aroma, without letting it burn.
6. Stir in the diced tomatoes, ground cumin, and red chili powder. Cook until the tomatoes are broken down and the oil rises to the surface, a sign that the masala is ready.
7. Pour this mixture into the Dutch oven with the cooked lentils, add the garam masala, and mix. Adjust the consistency with a little hot water if necessary; the dal should be smooth but not runny. Simmer for five minutes so the flavors can meld.
8. Prepare the tadka: heat the remaining ghee in a small skillet over high heat. Add the whole cumin seeds and dried red chilies; as soon as they sizzle, add the curry leaves, then remove from the heat.
9. Immediately pour the hot tadka over the dal in the Dutch oven; you should hear a characteristic sizzling sound.
10. Sprinkle with chopped fresh cilantro and serve immediately with basmati rice or naan.