A2 ghee tadka dal

The dal that shows what good ghee does to a simple pot of moong. 30 minutes · serves 4.

You'll need

1 cup moong · ½ tsp turmeric · salt · For the tadka: 2 tbsp A2 ghee · 1 tsp cumin · 2 cloves garlic, sliced · 1 dried chilli · a pinch of asafoetida.

Method

1. Rinse the moong well. Pressure-cook with turmeric, salt, and 3 cups water until soft, then whisk smooth.
2. In a small pan, heat the A2 ghee until it shimmers.
3. Add cumin; when it sizzles, add garlic and the dried chilli and let them turn golden.
4. Add asafoetida, take off the heat, and pour the whole tadka over the hot dal.
5. Stir once, cover for a minute to let it settle, and serve over rice.

Why it works: the ghee carries the spices' flavour in a way oil can't — the finish is nutty, warm, and unmistakably home.