Directions:

• 1Pour lentils in a large bowl with water and turmeric, and leave to soak overnight.
• 2Add the vegetable oil to a pan on medium heat. Chop the onion, ginger and garlic and add to the hot pan. Add a pinch of salt and cook for a minute until everything becomes fragrant. (You want to bring out the sweetness of the onion, but not brown it.)
• 3As the onions become translucent, add the coriander seeds, cumin seeds and fenugreek seeds, stir through, and then add 1 teaspoon of coriander powder, 1 teaspoon of Kashmiri chilli powder, and a ¼ teaspoon of turmeric powder. Add the lentils, plus the turmeric water they were soaked in, into the pot and then add the chopped tomatoes and cook until they become soft and broken down — about 20 minutes. Taste and season with salt.
• 4Now for the tempering: Pour the vegetable oil into another pan. Once hot, add the tempering ingredients to it. When everything starts sizzling, cook for another 2 minutes (being careful not to burn the mix as burnt spices will become bitter!), and then pour the tempered spice blend over the dal.
• 5Serve with rice or naan or idli, and garnish with fresh coriander.

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