1Red Chilli Pepper, seeded as much as you like depending on your ‘heat’ preferences
1inchGinger, grated from frozen
1largeTomato, ripe, seeded and chopped in small dices
2GarlicGloves, minced with a garlic presser tool
2tspGaram Masala, powder
2tspdry Coriander, finely ground
2SticksCinnamon
1tspCumin Seeds
1tspTurmeric, ground
1tspSweet Paprika, not smoked
1tspCardamon
2tbspPeanut oil, or any fine vegetable oil such as rapeseed
30mlLemon Juice
1½tspSea Salt
1tspfreshly ground Black Pepper
Instructions
Place a medium/large saucepan or casserole on high heat, with the lentils, water 4 cm above their level, half the butter and the turmeric. Bring to a boil and simmer for about 15’ and until the lentils are soft but not falling apart. Remove from the heat, drain the excess water and keep aside.
Use a medium frying pan on low heat and add the oil. Allow to heat up and add the cumin seeds along with the cinnamon sticks. Cook for a minute or so until fragrant and then add the rest of the butter along with the onion, chilli pepper, ginger and garlic. Cook while stirring for about 5’ and then drop in the tomatoes, garam masala, coriander, paprika, salt and pepper. Stir well and cook for about 3’ and until the tomatoes have softened a lot.
Remove from the fire, discard the cinnamon sticks and add into the saucepan with the lentils. Pour the lemon juice and mix well. If needed as a tbsp or two of water to thin out the dal.