Everyday Red Lentil Dal with Cumin Tadka

Steps

1. 1

   Combine the lentils, water and turmeric in a heavy pot and bring to a boil over high heat. Skim off the foam, reduce to a gentle simmer and cook, partly covered and stirring now and then, until the lentils collapse into a thick puree, 20 to 25 minutes. Add up to 1/2 cup more water if it gets too thick to stir.

2. 2

   While the lentils cook, start the basmati rice so it is ready at the same time.

3. 3

   Stir the tomatoes and 1 1/2 teaspoons salt into the dal and simmer for 5 minutes more.

4. 4

   For the tadka, heat the oil in a small skillet over medium-high heat. Add the cumin seeds and let them sizzle for 30 seconds, then add the onion and cook, stirring, until golden brown at the edges, 6 to 8 minutes. Add the garlic and ginger and cook until the garlic is just golden, about 1 minute.

5. 5

   Pour the sizzling tadka into the dal, stir in the lemon juice and taste for salt. Serve over the rice.