Lentils are a must at an Indian diner.
No red, no yellow but brown Tuscan lentils for our dal.
Cover 150 grams of lentils with cold water. Cook gently for approximately 30 minutes, until al dente.
Bake 2 teaspoons of cumin in a drizzle of oil. Add 1 chopped onion, 4 chopped garlic cloves and 1 chopped green chili. Bake, add 1 chopped tomato. Add 1/2 of a teaspoon of chili powder and 1/2 of a teaspoon of turmeric. Add the drained lentils. Mix and allow to simmer for 10-15 minutes. Taste and add salt.
Serve hot. Finish with chopped fresh paisley or coriander.