This creamy dal with a tangy tomato tadka, crispy garlic and hearty kale is sure to bring main character energy to your dinner table. I love making this dish when I'm entertaining, but it's also not too complicated for a weeknight — once you get past the garlic chopping, that is. Serve it with hot basmati rice or roti for an incredibly satisfying meal.This dish is perfect for prepping in advance, but be sure to make the garlicky kale topper just before you're ready to enjoy it.
While the dal is cooking, prepare the cumin tomato tadka. Set a pan over medium heat and add the ghee or avocado oil. Once hot, add the cumin seeds and wait for them to crackle. Add the asafetida and red chili powder, and allow everything to sizzle for a few seconds. Add the tomatoes and salt, and cook until the tomatoes become soft and jammy, about 5 to 7 minutes.
Add the cumin tomato tadka to the cooked dal and mix to combine. Stir in the cilantro and remove from heat. To make the crispy garlic kale topper, gently wipe off the tadka pan and return it to low-medium heat. Drizzle in the oil, then add the sliced garlic and sauté until crispy and golden, around 4 minutes. Add the kale and cook until it begins to wilt, around 3 minutes. Season with salt, then remove from heat.Dhivya is a Toronto-based professional food photographer, video creator, and recipe developer.