• Rinse 1 cup of lentils until the water becomes clear, about 2-3 rinses.
• Fill a pot with water to cover the lentils by about 1 inch. Add 2 chopped tomatoes, 1/2 tsp turmeric powder and 1 tsp salt.
• Bring this to a boil and reduce to a simmer for about 20 minutes until the lentils are soft and slightly blended together.
• As it comes to a boil, remove the foam that may form at the top with a spoon so that it does not overflow. Add water as necessary if it thickens too quickly and stir often to prevent the lentils from catching at the bottom of the pan.

Tadka

• In a small pan, heat 1-2 tbsp of mild oil. I use sunflower oil.
• Add 1 tsp cumin and bring to high heat.
• Once cumin sputters, add the remaining tadka ingredients: garlic, red chilies, onion.
• Stir fry for a couple minutes until the onions become translucent.
• Add the tadka to the dal. make sure to deglaze the pan with a little bit of the dal to get every last bit of flavor.
• Simmer the dal for another couple minutes to allow the flavors to blend.
• Adjust salt to taste and garnish with cilantro!