Tarka Daal with Sizzled Garlic and Cayenne

Rinse the lentils under cold water until the water runs clear. Drain well and set aside.

Dice the yellow onion. Roughly chop the tomatoes. Peel and slice the 4 cloves of garlic for the base. Grate or finely mince the fresh ginger.

In a heavy-bottomed pot, combine the rinsed lentils, diced onion, chopped tomato, sliced garlic, ginger, salt, turmeric, and 1 tsp cumin. Pour in 4 cups of water and bring to a boil over high heat.

Once boiling, reduce the heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until the lentils have broken down into a creamy consistency. Add more water if the daal becomes too thick. Taste and adjust salt.

While the daal simmers, peel the remaining 6 cloves of garlic and slice them thinly. Gather your cumin and cayenne for the tarka.

In a small skillet or saucepan, heat the olive oil over medium-high heat until it shimmers. Add the sliced garlic and fry, stirring constantly, for 2-3 minutes until the garlic turns golden and fragrant. Watch carefully — burnt garlic turns bitter.

Add 1.5 tsp cumin and 1 tsp cayenne to the sizzling oil. The spices will bloom immediately in the hot oil. Count 15 seconds, then remove from heat immediately. The tarka is ready.

Pour the sizzling hot tarka directly over the simmering daal. It will sizzle and pop — this is the soul of the dish. Stir gently to incorporate.

Squeeze in the juice of one lemon and stir. Let the daal rest for 2-3 minutes to meld the flavors.

Ladle into deep bowls and top with a generous handful of fresh cilantro. Serve with warm basmati rice or naan.