Masala Base
4-5 tbsp oil
2 med onions finely chopped
1 tsp cumin seeds
1 tsp salt or to taste
1½ tsp fresh ground ginger
1 1/2 tsp coriander powder
1 tsp cumin powder
3/4 tsp chili powder
1 tsp garam masala
1/2 tsp tumeric powder
1 c pureed tomatoes
Pick over lentils for stones. Wash thoroughly in warm water. Soak lentils for 15 minutes. Drain. In large saucepan boil lentils in the 4 c water. Partially cover pan and boil for approx 1 hour or until lentils are soft. Spoon off any scum or foam as lentils are boiling. Set aside after boiling.
In small pan heat oil. Add onion and cumin seeds. Cook on medium high heat until onions are golden brown. Add tomatoes, ginger and all spices, stir until well mixed. Lower heat and cover pan to prevent splattering. Cook until it thickens (10 min) and the oil begins to separate. Remove from heat and set aside.
15 minutes before serving add the masala to lentils, stir, heat through and bring to boil. Garnish with chopped green coriander or parsley. Serve with chappatis, rice and favourite vegetable dish.
