Swarn Hing Dal Tadka
Prepare the Lentils
Inspect the lentils carefully, removing any small stones or debris. Soak them in cold water for about 15 minutes, then drain well.
Sauté the Aromatics
Heat coconut oil in a deep, heavy-bottomed frying pan over medium-high heat. Once the oil is shimmering, add the chopped onions and a pinch of salt. Cook for 5 to 7 minutes until they soften and begin to develop a golden-brown hue around the edges.
Add Spices and Flavor
Stir in the minced garlic, grated ginger, and finely chopped serrano pepper. Cook for 60-90 seconds until the garlic turns lightly golden and the mixture releases a strong, fragrant aroma. Sprinkle in the curry powder, garam masala, coriander, and turmeric. Stir continuously for about 30 seconds to toast the spices and enhance their flavor.
Simmer the Dal
Pour in about 2 cups of water to deglaze the pan, scraping up any browned bits stuck to the bottom. Add the drained lentils, 1 teaspoon of kosher salt, and black pepper to taste. Stir to combine, then bring the mixture to a boil. Reduce the heat and partially cover the pan with a lid (if the lid has a steam vent, you can cover it fully). Let it simmer for around 30 minutes, stirring occasionally. If the mixture thickens too much, add more water as needed.
Note: Cooking time may vary between 25 to 35 minutes, depending on the type of lentils used.
Incorporate the Tomatoes
Mix in the diced tomatoes and let them cook for 4-5 minutes until they break down and blend into the dal. If using fresh tomatoes, allow extra time for them to soften completely.
Tip: For a creamier consistency, use an immersion blender to partially blend the dal while keeping some lentils whole. The dal will thicken further upon resting.
Finish with Fresh Herbs
Stir in freshly chopped cilantro and adjust the seasoning with more salt if needed.
Prepare the Tadka (Tempering)
In a small pan over medium heat, warm 1 ½ to 2 tablespoons of coconut oil. Once hot, add mustard seeds and wait for them to start popping (about 30-60 seconds). Next, add cumin seeds, stirring for a few seconds. Then, toss in curry leaves, dried red chilies (if using), and Swarn Hing asafetida (if using). Keep stirring or shaking the pan to ensure even cooking, allowing the spices to release their aroma. The curry leaves should shrivel, while the chilies and cumin seeds should darken slightly. Immediately remove from heat to prevent burning.
Combine and Serve
Pour the prepared tadka over the dal and stir well. Garnish with additional fresh cilantro if desired. Serve hot with white rice and any preferred toppings.