Wash the red lentils, drain and set aside
Finely chop the red onion
Heat oil in a pan
Leave the skin on the garlic cloves and smash the cloves using a pestle, remove the skin from the ginger and use a mortar pestle to crush it to release all the juices.
When the oil is hot add a pinch of asafoetida, mustard seeds and cumin, once the mustard seeds and cumin begin to pop and crackle, add the garlic, green chilli, curry leaves and the ginger. Remember to use a spoon to scoop all the juice from the crushed ginger into the pan, you don't want to waste all that goregous juicy flavour
Tip in the chopped onion, add the corinader powder, garam masala and saute until the onion turns a soft brown colour, keep stirring to ensure the onion does not burn
Add the chopped tomatoes and mix well, then reduce the flame and add the washed red lentil
Add enough water, cover and cook until done
Garnish with freshly chopped coriander leaves just before turning off the gas
Serve with steamed pressure cooked rice, always top with a nice blop of puree ghee, a nice cucumber raita will complete the meal