1To make the dal: Combine 1 pound dried split red lentils with 1 teaspoon ground turmeric and salt to taste.
2Add 2 quarts water and bring to a boil, stirring occasionally. Lower the heat, partially cover, and simmer for 30 minutes, or until the lentils disintegrate into a thick, soupy puree.
3To make the tadka: Fry 1 teaspoon each ajwain, dill, and cumin seeds in 1/4 cup ghee (clarified butter) until they turn brown and release their aromas. Add 1 tablespoon chopped garlic and 2 tablespoons grated ginger and fry briefly.
4Just before serving, add salt and a squeeze of lemon juice to the lentils. Pour the hot tadka over the dal and sprinkle with chopped fresh cilantro.
Yes, you can make Indian cuisine at home. Here, red lentils, carrots, and potatoes simmer with warm spices and vegetable broth until tender.
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