Restaurant Style Dal Tadka

Sift through the split yellow lentils (1 cup) and remove any pebbles. Soak the split yellow lentils (1 cup) in cold water for 15 minutes and then drain them.

Heat the coconut oil (1 tbsp) in a heavy, deep frying pan over medium-high heat. Once the oil is shimmering, add the onion (1 yellow) and season with a pinch of [kosher salt], and cook for 5 to 7 minutes, until softened and starting to turn golden brown on the edges. Start 7m timer

Add the cloves (4 garlic), fresh ginger (1 inch) and pepper (1 serrano). Cook for 60-90 seconds, or until garlic is lightly browned and the mixture is very fragrant. Add the curry powder (1 tsp), garam masala (1 tsp), ground coriander (0.25 tsp), and ground turmeric (0.25 tsp) and stir to coat into the onion (1 yellow), and cook for about 30 seconds, stirring almost constantly. Start 2m timer

Deglaze the pan with water (2 cups), scraping up any browned bits on the bottom of the pan. Add the soaked and drained [split yellow lentils], kosher salt (1 tsp), and [black pepper] to taste. Stir to combine.

Bring the dal to a boil. Then lower the heat and partially cover the pan with a lid (if your lid has a small hole on top to allow steam to escape, you can fully cover the pan). Simmer the dal for 30 minutes, or until the [split yellow lentils] are fully cooked through, stirring occasionally and adding more [water] as needed to add adequate moisture/liquid to the dal.NOTE: Depending on your lentil variety, the cook time might vary from 25 to 35 minutes. Start 30m timer

Add the diced tomatoes (1 can) and cook for 4-5 minutes, or until they’ve cooked down and are basically blended into the dal. If using fresh tomatoes, cook them until soft and broken down (fresh needs more time than canned). NOTE: If you want the dal to be thicker/creamier, run an immersion blender through some of the dal, but keep some lentils whole. It will also thicken more upon resting. Finally, stir in the fresh cilantro (1 handful). Taste, adding more [kosher salt] as needed. Start 5m timer

When the dal is done, make the tadka. Heat a small frying pan or tempering pan over medium heat on the stove. Add coconut oil (1.5 tbsp) and, once it’s hot and shimmering, add the black mustard seeds (1 tsp). Once [black mustard seeds] start popping (~30 to 60 seconds), add the cumin seeds (0.5 tsp) for a few seconds, or until just a couple shades darker. Finally, add the curry leaves (10 fresh), red chile pepper (1 dried) (if using) and asafetida (1 pinch) (if using). Keep stirring or shaking/swirling the pan to help cook the spices evenly and to prevent burning, 15 to 30 more seconds, or until very aromatic and the [fresh curry leaves] have shriveled a bit but not browned, the [dried red chile peppers] and [cumin seeds] have turned darker. Remove from the heat immediately and pour on top of the dal. Start 1m timer

Taste the dal tadka for seasonings, adding more [kosher salt] as desired. If desired, garnish the dal tadka with additional [fresh cilantro] and thinly sliced [red onion] and serve with [white basmati rice] and other optional toppings.