Dal Recipe

Masoor Dal ( Red Lentils ) or Any lentil of choice.
2-3 servings

1 cup red lentils
1/2 medium sized onion
3 garlic cloves
1 cm fresh ginger
1 tomato
1 tbl spoon sunflower oil
3 tbl spoons fresh coriander

Whole spices:
2 tbl spoon cummin seeds
1 tbl spoon crushed coriander seeds
1 whole dried chilli

Powdered spices
1 teaspoon turmeric
1 teaspoon garam masala
3/4 teaspoon cumin powder
3/4 teaspoon coriander powder
1 teaspoon salt
1/2 teaspoon chilli powder (magnitude optional, 1/4 mild 2 whole strong)
1/4 teaspoon asoefotida (optional)

Method:
Chop down onion, garlic and ginger into small bits, chop tomato into medium sized bits.  Heat pan with sunflower oil but be careful to keep heat on medium, when oil is heated throw in mixture of the whole spices, stir until chilli starts taking on black color, then add onions and about 1 min later garlic and ginger, stir on medium heat until onion transparent.  Add powder spices, tomato and salt and stir until it is mashed.  Wash the red lentils and add then put these  in with 2 cups of water.  Keep maximum heat until water starts boiling, then lower heat and let the dal simmer half covered for 20 minutes or until lentils cooked, add water if necessary.  Add fresh coriander just before serving, serve with rotis or rice.