- Rinse the lentils until the water runs clear then drain. Place the drained lentils in a saucepan and add the remaining dal ingredients. Stir to combine and bring to a simmer over high heat.
- Use a spoon to skim off any froth or foam that rises to the surface of the water. Cover, reduce the heat to low and cook, stirring occasionally, for 45 minutes, or until the lentils are soft and broken down to a creamy consistency.
- When the lentils are almost ready, heat the ghee in a small saucepan over medium-low heat. Add the cumin and cook, stirring frequently, for 1 minute, then add the garlic and ginger and cook, stirring constantly, for another minute. Finally, add the asafoetida, Kashmiri chilli powder and garam masala and cook, stirring constantly, for 30 seconds. These spices burn easily so be careful!
- Pour the tadka into the dal and stir to combine. Taste and adjust the seasoning, to your liking, then serve with rice and/or naan – enjoy!