Indian Daal Tadka with Tempered Spices

Ingredients

• 1 cup yellow split peas (toor dal)
• 1 teaspoon turmeric powder
• 4 cups water
• 1 teaspoon salt
• 1 tablespoon ghee

• 1 tablespoon ghee
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 2 pieces dried red chilies, broken
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, minced
• 1 teaspoon coriander powder
• 1 teaspoon asafoetida (hing)
• 1 cup fresh cilantro, chopped

Method

1. 01
   Rinse the toor dal under running water until the water runs clear. Soak the dal in water for 15 minutes.
2. 02
   In a large pot, combine the soaked dal, turmeric powder, and water. Bring to a boil, then reduce the heat to a simmer and cook until the dal is fully cooked and soft, about 25-30 minutes.
3. 03
   Once the dal is cooked, add salt and ghee. Stir to combine and keep it warm on low heat.
4. 04
   In a small pan, heat ghee over medium heat for the tempering. Add cumin seeds and mustard seeds. Allow them to sizzle and pop.
5. 05
   Add broken dried red chilies, minced garlic, and ginger. Sauté until the garlic is golden brown.
6. 06
   Stir in coriander powder and asafoetida. Cook for another 30 seconds until fragrant.
7. 07
   Pour the tempering over the cooked dal and mix well.
8. 08
   Garnish with fresh cilantro before serving. Serve hot with rice or roti.