Dal Tadka

Ingredients — tap to check off as you gather

• 1 cup (200 g) red lentils — rinsed
• 3 cup (720 mL) water
• ½ tsp (1.5 g) turmeric
• 1 tsp (6 g) salt
• 3 Tbs (45 g) ghee
• 1 tsp (2 g) cumin seeds
• 3 cloves (9 g) garlic — sliced
• ½ tsp (1 g) chili flakes
• 2 Tbs (8 g) cilantro — chopped
• 1 Tbs (15 mL) lemon juice

Steps

1. Simmer (20–25 min until soft; whisk to your texture) — 1 cup (200 g) red lentils, 3 cup (720 mL) water, ½ tsp (1.5 g) turmeric, 1 tsp (6 g) salt.
2. Heat (medium) — 3 Tbs (45 g) ghee.
3. Sizzle (60–90 sec, until garlic is golden — off heat at the first deep gold) — the heat from step 2, 1 tsp (2 g) cumin seeds, 3 cloves (9 g) garlic, ½ tsp (1 g) chili flakes.
4. Pour tadka over dal (listen for the sizzle; finish with cilantro & lemon) — the simmer from step 1, the sizzle from step 3, 2 Tbs (8 g) cilantro, 1 Tbs (15 mL) lemon juice.