Rinse your lentils until the water runs clear, drain.
Heat your pan on medium high. Pour in your oil and let it heat up, then add in panch phoron (or cumin).
Fry for about 30 sec until the whole spice start to pop. Then add in your onions and green chilis.
Fry until the onions start to brown. Then add in ginger and garlic paste.
Fry for a couple minutes until the raw smells are gone, adding in splashes of water to keep from burning if needed. Then add in your tomatoes (optional), ground spices and salt.
Stir and fry for a few minutes then add in a splash of water and reduce, frying again in the oil. Repeat this 2-3 times until the tomatoes soften for best flavor.
Add in the drained daal, and fry in the gravy for a few minutes.
Add in water, then put on high heat. Once the daal starts boiling, turn the heat down to low and let it simmer with the lid on for 15-20 minutes until the lentils are soft and mushy.
Whisk the daal until smooth and creamy. Then take it off the heat.
Heat a separate small pot on medium high heat, and once its hot add in your oil, dried red chilis and sliced garlic. Fry for a couple minutes until the garlic is soft, but not colored, then add in your whole spices and red chili powder. Fry for another minute until the spices start to pop and the garlic starts turning golden.
Take your oil off the heat and pour straight onto your daal. Then throw in some chopped cilantro. Serve hot and enjoy!
