Wash the daal (red lentils -I wash 3 times), then cook them in boiling water for about 10-15 minutes or until soft. Put all the spices (Turmeric, red chilli powder, garam masala, coriander powder and salt) together while boiling the lentils. I would suggest to pour 2 whole garlic cloves, green chillies, and chopped ginger as well while boiling the daal. (It gives nice flavour)

In a skillet add 2 table spoon of Desi Ghee, once it's hot add cumin seeds, dry whole red chilli, cardamom, cloves and cinnamon (add bay leaf as well if you have). Once the cumin starts to get light brown add chopped onion, minced garlic and grated ginger in ghee over medium heat until their aromas are released. When onion starts to get light golden, add a bit of red chilli powder and garam masala. After 7 minutes add tomatoes and let it sit for another 10 minutes.

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