Dal Tadka

1. Rinse the lentils in several changes of water until it runs clear, then place in a pot with the turmeric, chopped tomato, a pinch of salt and about 800 ml of water.
2. Bring to a boil, skim off any froth, then simmer partially covered for 20 to 25 minutes until the lentils are completely soft and break down into a loose porridge, whisking briefly to smooth.
3. Stir in the grated ginger and adjust the consistency with a little hot water if needed, keeping the dal warm over low heat while you make the tempering.
4. Heat the ghee in a small pan until shimmering, add the cumin seeds and let them crackle, then add the thinly sliced garlic and broken dried chilies and fry until the garlic is pale gold.
5. Add the finely sliced onion to the tempering and cook for 3 to 4 minutes until softened and lightly browned, then take the pan off the heat and stir in the chili powder so it blooms without burning.
6. Pour the sizzling tempering over the simmering dal and stir most of it through, leaving a little on top for show, then finish with chopped coriander and serve with steamed rice.

You'll use: Frying pan / skillet · Pan · Large pot · Saucepan · Whisk