Indian Yellow Moong Dal Tadka with Garlic-Ghee Tempering (4 Servings)

Rinse 1 cup yellow moong dal. Pressure-cook with 1/4 tsp turmeric, 1 tsp oil and 2 cups water until soft (roughly two pressure whistles, following your cooker instructions). Open only after fully depressurized.

Add 1 cup water to the cooked dal and stir gently until loose; keep warm on low heat while preparing the aromatics.

In a separate pan warm 2 tbsp oil, then toast 1 tsp cumin seeds, one dried chili and a pinch of hing over low heat. Add three chopped green chilies, five minced garlic cloves and 2.5cm grated ginger; cook until fragrant.

Cook one chopped onion until soft. Add 1/2 tsp each turmeric, chili powder, ground cumin and ground coriander; then add one chopped tomato and cook until soft and pulpy.

Stir the cooked dal into the spiced tomato mixture with 1 tsp salt. Simmer gently for about five minutes to combine the flavors.

Heat 2 tbsp ghee in a small pan and fry the remaining five garlic cloves until golden. Reduce heat and briefly add 1/2 tsp cumin seeds, one dried chili and 1/4 tsp chili powder. Beware of hot fat splashes.

Carefully pour the hot garlic tempering over the dal, stir through 2 tbsp chopped coriander leaves, and divide into four servings.

Refrigerate leftovers in shallow containers at 4°C or below within two hours. Eat within 3–4 days and reheat to at least 74°C.