Dal Tadka Meal Prep for 4 Servings

Instructions:

1. Combine the rinsed toor dal, water, turmeric, and salt in a pressure cooker. Cook until soft (approx. 3-4 whistles on stove-top or 10 minutes on High Pressure in an Instant Pot).
2. Whisk the cooked lentils slightly with a fork until they reach a smooth, velvety consistency. Set aside.
3. Heat 1 tbsp of ghee in a skillet over medium heat. Sauté onions until translucent, then add the ginger, garlic, and green chilies. Cook until the raw aroma vanishes.
4. Stir in chopped tomatoes and cook until they soften and the oil begins to separate from the edges of the mixture.
5. Add coriander and red chili powder, stirring for 30 seconds to toast the spices.
6. Pour in the cooked lentils, stir well, and simmer for 5 minutes on low heat.
7. Heat 2 tbsp of ghee in a small tempering pan. Add cumin seeds, asafoetida, and dried red chilies; fry until cumin seeds crackle.
8. Remove from heat, stir in the remaining Kashmiri red chili powder for color, and immediately pour the sizzling tadka over the simmered lentils.
9. Garnish with chopped fresh cilantro and serve or divide into meal prep containers.