Tadka Daal

Wash the Daals until the water runs clear.
Soak for about 30 minutes.

Drain the water.
Place the Daals in a medium pot with 4 Cups of Water along with the Tomatoes, Turmeric & Salt.

Begin cooking over high heat. When it comes to a boil, stir well & reduce heat to low. Cover with a lid.

Cook for 10 minutes. Stir occasionally.
Switch between low & medium heat.

Prepare the Tadka/Tempering in the meantime.

Heat the Desi Ghee in a small Frying Pan or a Tadka Pan. (Heat should be low).

Tip in the Cumin Seeds. Let them crackle.
Add the Asafoetida followed by the chopped Onions, Ginger & Garlic.

Saut over low to medium heat until golden.

Sprinkle the Degi Mirch Powder & Garam Masala on the Daal.

Pour the hot Tadka on top of the cooked Daal. Stir well.

Let it simmer covered over low heat for 5 minutes.
Check seasoning. Add more water if required. We want a medium consistency.

Garnish with the Cilantro & Green Chilies.

Serve hot with Roti/Parantha/Rice.

Enjoy!