Ingredients:

• 2 cups of Masoor dal (red lentils)
• 4 cups of water
• 1 1/2 teaspoons of turmeric
• 3 garlic cloves peeled and finely chopped
• 1 teaspoon of ginger finely chopped
• 1/2 teaspoon of cumin powder
• 1 teaspoon of garam masala
• 1 teaspoon of Madras curry powder
• 2 fresh tomatoes finely chopped
• 2 dry red chillies
• 2 onions finely chopped
• 2 sprigs of coriander chopped (for garnish)
• 2 green chilli (optional according to spice tolerance)
• Salt

For tempering

• A spoon of mustard seeds
• 1/2 teaspoon cumin seeds
• 2 dry red chilli
• a sprig of curry leaves
• a few ginger slices (cut thin and lengthwise)
• a garlic clove (sliced thin)
• Butter or ghee

Method:

• Add the water to a large saucepan, Masoor dal (red lentils), turmeric, a little salt, and dry red chillies.
• Partially cover with a lid and let it simmer for around 15-20 minutes or until the lentils are soft, broken down, or slightly mushy in texture.
• While the dal is cooking, add butter or ghee to a pan on medium-low heat. Add the onions, green chilli, garlic, and ginger and saute until they've slightly browned. 
• Add in the tomatoes and saute until the tomatoes are mushy. Then, add chilli powder (optional), turmeric powder, cumin powder, Madras curry powder, and garam masala. 
• Stir to combine (for around two minutes)
• Add the cooked lentils and salt, and coriander. 
• Taste for seasoning and add more salt if required.
• In a small pan, pour in a bit of oil.
• Once the oil is hot, splutter mustard seeds.
• Add cumin seeds, dry red chilli, ginger, garlic, and curry leaves. Toss it and pour over the dal.
• Serve with jeera rice and papads.
• Enjoy this wholesome dish this autumn.