Dal Tadka is the everyday soul food of the Indian subcontinent - a preparation of split yellow lentils (toor dal) cooked until they dissolve into a thick, golden, mineral-rich liquid, then dramatically elevated by the tadka (tempering) technique: a sizzling ladle of ghee, smoking with whole cumin seeds, dried red chilies, mustard seeds, and curry leaves, is poured directly onto the dal at the table, the fat extracting and concentrating volatile aromatic compounds into an explosive bloom of fragrance that transforms the humble lentil soup into something transcendent.
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Rinse the toor dal in several changes of water until the water runs clear. Combine with 3 cups of water, turmeric, and a pinch of salt in a pressure cooker or heavy pot.
If using a pressure cooker, cook for 3 whistles (about 15 minutes ). If using a regular pot, cook covered for 45 minutes until the lentils completely dissolve into a smooth, porridge-like consistency. Whisk vigorously to help them break down completely.
In a separate pan, heat 1 tablespoon of ghee over medium heat. the onions until deeply golden and caramelized, about 15 minutes . Add garlic and ginger and for 2 more minutes. Add tomato and cook until the tomato breaks down and the oil separates to the edges of the pan.
Add the cooked lentils to the pan with the onion-tomato base. Add 1 cup of hot water to adjust consistency to a thick, flowing soup. Season generously with salt. together for 10 minutes .
For the tadka, heat the remaining ghee in a small pan over high heat until it shimmers and just begins to . Add the whole cumin seeds - they should spit and sizzle violently. Add dried red chilies and curry leaves (stand back - the curry leaves will explode). Cook for 15 seconds only.
Pour the sizzling, tadka directly over the dal. Serve immediately with basmati rice and hot roti.
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