Dal Fry — everyday toor dal with a crisp tadka

Rinse toor dal until clear. Cook with 800 ml water and turmeric in a heavy pot over medium heat for 30 minutes until completely soft. The dal should be thick but not dry — add 100 ml water if it dries out. Partially mash with a spoon to break up the grains.

Heat oil in a separate pan over medium-high heat. Add onion and cook for 8 minutes until golden.

Add garlic, ginger, and green chili. Cook for 2 minutes.

Add tomatoes, coriander powder, chili powder, and salt. Cook for 8 minutes until the tomatoes break down completely and the oil separates.

Add this masala to the cooked dal. Stir to combine and simmer together for 5 minutes. The dal should be thick enough to coat a spoon. Crush kasuri methi in your palms and stir in.

Make the final tadka: heat ghee in a small pan over high heat until smoking. Add cumin seeds — they should sputter immediately. Add sliced garlic and dried red chilies. Fry for 45 seconds until the garlic is golden. Pour immediately over the dal.

Stir in butter, add garam masala and lemon juice. Garnish with fresh coriander. Serve with jeera rice or roti.