A wonderfully tasty and easy way to make Masoor Dhal (split orange lentils, that become yellow upon cooking).
For one cup of Masoor Dhal
1- Wash the lentils thoroughly, until the water is absolutely clear.
2- Using a pestle and mortar, crush first the dry spices: one teaspoon of mustard seeds, one teaspoon of coriander seeds and half a teaspoon of whole peppercorns. Add one teaspoon of turmeric and one teaspoon of Madras curry (or Garam Masala) to the mix.
3- Then crush the wet spices: about three centimetres of fresh ginger root crushed and five garlic cloves crushed.
4- In a large sauce pan, place some olive oil and add the dry spices then the wet ones. Mix and allow the flavours of the spices to be released (without burning).
5- Add the Dhal and mix again coating it well.
6- Add about 7 small cherry tomatoes split in half.
7- Add water until covering it all. You can add salt at this point or at the very end of the cooking. Cook on medium fire stirring from time to time. Add water if you see it is drying. It should take about 40 minutes to cook.
I served it with white Basmati rice with raisins and Raita (natural yoghurt with cucumbers, cumin and fresh mint).