Why this recipe works
Dal tadka is protein and fibre in their friendliest form, plus a masterclass in the tadka. The dal is cooked soft, then a separate tempering of cumin, garlic, chilli and hing is bloomed in hot ghee and poured over at the end. Those aromas are fat-soluble, so blooming them in ghee, not water, is what makes the whole bowl fragrant.
Ingredients
Method
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1
Cook the dal with turmeric, tomato and ginger until soft, and whisk to the consistency you like.
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2
In a separate small pan, heat the ghee and bloom the cumin, then the garlic, dried chilli and hing until fragrant and golden.
Why bloom in ghee: the aromas of cumin, garlic and hing are fat-soluble, so a few seconds in hot ghee dissolves them into the fat and perfumes the whole dal, water never would.
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3
Pour the sizzling tempering over the dal, the chhaunk.
Why at the end: adding the tadka last keeps its fresh, bloomed aroma intact rather than cooking it away in the pot.
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4
Simmer for a minute, finish with coriander, and serve with rice or roti.
An honest word
Dal tadka is about as good as everyday food gets: plant protein, fibre and very little that is unhealthy, especially with a modest amount of ghee. The usual gentle pulse note applies, soaking and thorough cooking ease any wind. With rice it makes a complete protein, which is exactly why dal-chawal has fed the subcontinent for centuries.