Dal

• 1 cup lentils
• 1 tsp ground turmeric
• 1 tsp kosher salt
• 2 tablespoons fresh lime juice (about 1 lime)

Chhonk seasoning

• 2 Tbsp olive oil
• 2 tsp cumin seeds
• 1 pinch red chile flakes
• 1 pinch asafetida (optional)
• 1/2 cup chopped fresh cilantro (steams and leaves), for garnish

Dal

In a large pot over high heat, combine the lentils, turmeric, salt and 3 cups water and bring to a boil. Reduce the heat to medium-high, insert a large long-handled spoon into the pot, and cook with the spoon still inserted until the lentils are soft and a little mushy, 5-7 minutes. Remove the dish from the heat, cover and let sit for 5 minutes. Add the lime juice and set aside.

Chhonk

In a small pan over medium-high heat, warm the oil. Once the oil begins to shimmer, add cumin seeds and cook until they start to sputter and brown, which should take seconds. Immediately remove the pan from the heat and stir in the red chili flakes and asafetida (if using).

Serve

Add the seasoning to the cooked lentils and mix thoroughly. Garnish with the cilantro before serving.