Dal Tadka

Add the lentils to a pot with 4 cups water, the turmeric, 1/2 tsp salt, and a few grinds of black pepper. Cook the lentils, covered, over medium-low heat, adding more water if needed, until softened, about 30 minutes. (Alternatively, cook the lentils in a pressure cooker; this should take 10 to 15 minutes.)

Prepare the masala: Heat 1½ Tbsp of the oil in a large skillet over medium-high heat until it shimmers. Add the 1/2 tsp cumin seeds and allow them to sizzle, 30 seconds to 1 minute. Add the pinch of asafoetida (if using) and the chopped onion; cook until the onions are translucent, 3 to 5 minutes. Add half of the minced garlic and half of the ginger and cook for a minute. Add the ground cumin, coriander, and cayenne and sauté for a minute.

Add the tomatoes and cook until the puree thickens a bit and the flavors have a chance to incorporate, 5 to 8 minutes. Add salt and pepper to taste and transfer the masala into your cooked lentils, stirring well and adding more water if it looks dry. Simmer over low heat for 10 to 15 minutes to marry the flavors, and adjust the salt to taste.

Finish with your final seasoning or tadka. Heat the remaining 1½ Tbsp of the oil on medium-high heat and add the remaining 1/2 tsp cumin seeds and dried red chiles (if using) and allow them to sizzle for 30 seconds to 1 minute. Add the remaining minced garlic and ginger and cook until it just starts to turn pink. Add the Kashmiri red chili powder or sweet paprika and allow it to bloom for 30 seconds then tip the Tadka into your cooked Dal.

Top with fresh cilantro and a squeeze of lime, stir well to incorporate and serve with rice or roti and a vegetable of choice.