Dal Chawal

Wash the lentils thoroughly under running water until the water runs clear. Place in a heavy pot with three cups of water, turmeric, and salt. Bring to a boil, then reduce heat and simmer for twenty-five minutes until completely soft and creamy.

While lentils cook, prepare basmati rice by washing, soaking for twenty minutes, and then cooking in salted boiling water until each grain is fluffy and separate.

For the tadka, heat ghee in a small pan until very hot. Add cumin seeds and let them crackle for ten seconds, then add sliced garlic, dried red chili, and sliced onion. Fry until the onion is deep golden brown.

Add the chopped tomato to the tadka pan and cook for two minutes until softened. Pour this sizzling tempering directly over the cooked lentils, creating an aromatic sizzle.

Stir the tadka into the dal and serve ladled generously over steamed basmati rice with a squeeze of lemon and fresh green chilies on the side.