Tarka Dal — yellow lentils with a sizzling cumin-garlic finish

Rinse both lentils together until the water runs clear. Combine in a heavy pot with 900 ml water and turmeric. Bring to a boil, skimming any foam, then reduce to a steady simmer.

Cook uncovered for 25-30 minutes until both lentils are completely soft and broken down into a thick, pourable consistency. Season with salt. Keep on low heat.

In a small heavy pan, heat ghee over medium-high heat until shimmering. Add cumin seeds — they should sputter immediately.

Add dried red chilies and asafoetida. Stir for 20 seconds.

Add the sliced garlic. Cook for 90 seconds until pale gold — not brown. Add onion and cook for 4 minutes until softened.

Add tomato and chili powder. Cook for 4 minutes until the tomato breaks down and the ghee re-separates.

Pour the entire hot tarka over the dal with a sizzle. Stir to combine. Crush kasuri methi between your palms and stir in now.

Add lemon juice, taste for salt, and garnish with fresh coriander. Serve immediately with rice or roti.