Sanjeev Kapoor’s Dal Tadka Recipe turns 5 pantry staples into a restaurant-style lunch in under 30 minutes

For this dal tadka, you will need 1 cup dhuli toor dal (split skinless pigeon pea), soaked for 20 minutes and drained, along with salt to taste, ½ teaspoon hing, ½ teaspoon turmeric powder, 2 tablespoons ghee, 1 teaspoon cumin seeds, 1 tablespoon chopped garlic, 1 medium chopped onion and 1 small chopped tomato. The recipe also uses ½ teaspoon red chilli powder, ½ teaspoon cumin powder, 1 teaspoon coriander powder, a pinch of garam masala and 2 tablespoons chopped fresh coriander, plus some extra coriander for garnishing.