KITCHEN PRACTICE 1 — A Full Dal From Scratch
==================================================
Chapter: Indian Cookery 6 — Dal: Lentils, Pressure-Cooking & a Finishing Tadka

TASK
----
Cook a full dal from scratch — wash, cook by pressure cooker or
stovetop, mash to a smooth consistency, and finish with a poured
tadka.

WHAT TO DO
----------
1. Rinse your chosen lentils (masoor or moong are the easiest first
   attempt) in several changes of water until it runs mostly clear.
2. Cook with roughly 3 parts water to 1 part lentils, either under
   pressure for the appropriate time, or simmered on the stovetop,
   topping up with hot water if it looks like it's running dry.
3. Once fully soft, mash with the back of a ladle or a whisk directly
   in the pot until smooth, adjusting the thickness with a splash of
   hot water if needed.
4. Season the pot itself with salt and a little turmeric while it
   cooks.
5. In a separate small pan, heat ghee, bloom cumin seeds, dried red
   chili, sliced garlic, and a pinch of asafoetida until fragrant,
   and pour the whole sizzling pan over the finished dal just before
   serving.

WHAT TO EXPECT
--------------
- The lentils should go from distinct, separate grains to a smooth,
  thick, porridge-like consistency once fully cooked and mashed.
- The tadka should sizzle audibly the moment it hits the dal's
  surface, and its aroma should be immediately noticeable.
- The finished dal should taste warm and savoury from the base
  cooking, with a bright, fresh top note from the tadka.

WHY THIS WORKS AS AN ANSWER
----------------------------
This exercise runs dal's own full process end to end for the first
time — washing, cooking to the right consistency, and finishing with
a properly poured tadka rather than skipping that last step. It's
also the clearest, most traditional example in this course of a
tempering finish used exactly the way Chapter 3 first described it.