Daal Tarka 

Ingredients

Daal

• 3 cups water
• 1 cup red lentils, rinsed
• 1 cup chopped red onion
• 1 cup diced tomato
• 1 serrano pepper, seeded and finely chopped
• ¾ teaspoon salt
• ½ teaspoon red chile powder
• ½ teaspoon ground turmeric

Tarka

• 4 tablespoons ghee or canola oil
• 1 cup chopped onion
• 1 cup diced tomato
• 2 dried red chiles, seeded and broken into small pieces
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger
• 1 teaspoon cumin seeds
• Kasuri methi (see Tip) & chopped fresh cilantro for garnish

Directions

1. To prepare daal: Combine water, lentils, red onion, tomato, serrano, salt, chile powder and turmeric in a large saucepan. Bring to a boil over high heat. Adjust heat to maintain a simmer, cover and cook, stirring occasionally, until the lentils are tender and the mixture is thickened, 25 to 30 minutes. Stir often during the last 10 minutes to prevent burning.
2. Meanwhile, prepare tarka: Heat ghee (or oil) in a large saucepan over medium heat. Add onion, tomato, chiles, garlic, ginger and cumin seeds; cook, stirring often, until golden brown, 5 to 7 minutes.
3. Serve the daal topped with the tarka. Garnish with kasuri methi and cilantro, if desired.

To make ahead

Refrigerate daal (Step 1) for up to 3 days.