Dal tadka

Rinse the lentils in several changes of water until it runs almost clear.

Cover the lentils with 1 l of water, add the turmeric and bring to a boil, skimming off the foam. Simmer, stirring now and then, until the lentils break down into a purée.

If the dal gets too thick, add some hot water — it should pour off a spoon like a thick soup.

While the lentils cook, finely chop the onion, garlic, ginger and chili, and dice the tomatoes.

Heat 2 tbsp oil and fry the onion until golden. Add the ginger, half the garlic and the tomatoes and cook until the tomatoes break down.

Stir the base into the lentils, add salt and simmer together for 3–4 minutes, stirring.

Heat the remaining oil in a small pan and add the cumin seeds. When they sizzle and darken, after 20–30 seconds, add the rest of the garlic and the chili and fry for another 30 seconds until golden.

Spices burn in hot oil within seconds — have everything ready and don't walk away. Burnt cumin tastes bitter.

Immediately pour the sizzling spiced oil over the dal, sprinkle with cilantro and serve with rice or chapati. Done!

Hot oil spatters when it hits the wet dal — pour from just above and don't lean over the pot.