Tarka Daal

Method

Wash the lentils
Put the lentils into a saucepan with the water and a touch of oil and leave to boil for about 15-20 minutes (stirring occasionally)
Whilst the lentils are cooking, make the tarka (sauce) for the lentils, cook the onions and cumin in the oil until golden brown
Add the ginger/garlic paste to the saucepan and then add the fresh green chilli, cook for about two minutes
Add the plum tomatoes to the saucepan and mix for about 30 seconds. Take the saucepan off the heat and blend the masala until fluffy
Put the saucepan back on to the heat, cook the sauce for about two minutes and then add, turmeric, red chilli powder and salt cook the masala sauce for a thorough 15-20 minutes, stirring frequently, ensuring the sauce does not stick to the bottom of the pan. (The masala is likely to spit, therefore using a saucepan lid is recommended, so long as the masala is frequently stirred)
When the masala is cooked and almost looks as if it is starting to spit, take off the heat and leave to one side
In a separate saucepan, sauté the finely chopped garlic and also leave this to one side
Check the lentils are cooked and then add the tarka to the lentils
Cook the daal for about 8-10 minutes, add the sautéed garlic to the saucepan and cook for about 2-3 minutes
Finally add the coriander and the garam masala to the daal and cook for a final 2 minutes, garnish with coriander and sliced ginger