Cut the tomatoes in about 1/2 inch cubes.

Rinse the lentils and add them to a pot, along with enough water to cover them by about 1 inch.

Add 1 tsp of turmeric powder, 2 tsp of salt and 2 of the cubed tomatoes and allow the dal to come to a boil

A froth will form on the top of the dal, lift this away with a spoon so it does not boil over

Boil the dal on med-high, stirring occasionally, adding water when necessary for about 20 mins.

(optional step) Turn off the heat and with an immersion blender, pulse the mixture so the lentils become smooth and mixed together.

Add the third green tomato and continue to simmer on medium heat. Make sure that there is enough water so that the dal does not burn at the bottom of the pot.

Tempering: In a separate pan heat 1 tsp of mild flavored oil such as canola, grapeseed etc. Add 1 tsp of mustard seeds and allow them to sputter. Once they sputter, add 2 green chillies sliced lengthwise, and a few pinches of asafetida powder (hing). Sautee for a minute and add this mixture to the dal.

Once the tempering is in the dal, let it simmer for a minute or two.

Chop some fresh cilantro, turn off the heat and mix in the cilantro

Serve with rice!