Tadka Dal

Rinse the red lentils under cold running water until the water runs clear, then drain well in a fine sieve.

Add the rinsed lentils to a heavy-bottomed pot with 2 cups of water and bring to a boil over medium-high heat.

Once boiling, reduce heat to low and simmer uncovered for 12-15 minutes, stirring occasionally, until the lentils are soft and begin to break down into a creamy consistency.

Add the chopped green chillies, chopped tomato, turmeric powder, red chili powder, and salt to taste to the cooked lentils, stirring gently to combine.

Simmer the mixture for another 3-5 minutes to allow the flavors to meld and the tomato to soften.

Heat the ghee in a small separate pan over medium heat until it shimmers and is just beginning to turn golden.

Add the cumin seeds and fennel seeds to the hot ghee and let them crackle for about 30 seconds to 1 minute, until fragrant.

Add the sliced garlic to the seasoned ghee and cook for 1-2 minutes until the garlic is lightly golden and aromatic, being careful not to burn it.

Sprinkle the asafoetida powder into the ghee and garlic mixture, stirring quickly to incorporate.

Pour the hot tadka (seasoned ghee) into the prepared dal, stirring vigorously to distribute the flavors evenly throughout the lentil mixture.

Adjust seasoning if necessary and serve the tadka dal hot in bowls, drizzling with any remaining ghee from the pan.