A foundational study in pulse preparation and aromatic layering. Yellow lentils are boiled to a smooth, creamy puree, then finished with a 'tadka' (tempering) of whole spices and aromatics sizzled in ghee, which is poured over the dal just before serving to preserve the volatile oils.
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. or the lentils with turmeric and salt until they are completely soft and mushy. Whisk until smooth.
. Adjust consistency with water and gently while you prepare the tempering.
The Tadka. In a small pan, heat the ghee until . Add the cumin seeds; they should sizzle instantly. Add the dried red chilies and garlic. until garlic is golden.
The Color. Turn off the heat. Immediately stir in the red chili powder and hing (this prevent them from burning).
The Infusion. Pour the hot, sizzling tadka directly into the dal. Cover the pot immediately for 2 minutes to trap the and aromatics. Garnish with cilantro.
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