Red Lentil Dal with Spiced Tadka Recipe

For the dal:

• 1 pound dried split red lentils
• 1 teaspoon ground turmeric

For the tadka:

• 1 teaspoon ajwain
• 1 teaspoon dill
• 1 teaspoon cumin seeds
• 1/4 cup ghee (clarified butter)
• 1 tablespoon chopped garlic
• 2 tablespoons grated ginger
• Squeeze of lemon juice
• Chopped fresh cilantro, to garnish

1. To make the dal: Combine 1 pound dried split red lentils with 1 teaspoon ground turmeric and salt to taste.
2. Add 2 quarts water and bring to a boil, stirring occasionally. Lower the heat, partially cover, and simmer for 30 minutes, or until the lentils disintegrate into a thick, soupy puree.
3. To make the tadka: Fry 1 teaspoon each ajwain, dill, and cumin seeds in 1/4 cup ghee (clarified butter) until they turn brown and release their aromas. Add 1 tablespoon chopped garlic and 2 tablespoons grated ginger and fry briefly.
4. Just before serving, add salt and a squeeze of lemon juice to the lentils. Pour the hot tadka over the dal and sprinkle with chopped fresh cilantro.