Wash and rinse the 600 g Red Daal (Red Lentils) until water runs slightly clear

Transfer daal to vessel it will be cooked in.

Add cold tap water to daal until about 1/2 inch above daal level

Let daal soak for 10 minutes

Add to the soaked daal:

4 tsp curry powder,
4 tsp chili powder,
2 tsp turmeric,
1/2 tsp Fenugreek,
1 onion,
8 garlic cloves,
1 tsp tamarind

Add additional water to bring level back to 1/2" above lentils

Stir to combine

Add more water, as needed, to return to above 1/2".

Cook on high. Bring to boil. Reduce to simmer. Cook until water level is below daal level.

Add 4 tsp Salt to daal and stir.

Continue simmering until liquidity of daal is at your desired consistency ensure lentils are cooked thoroughly.

Transfer daal to heat resistant container and set aside.

Rinse out daal cooking vessel.

Return daal cooking vessel to heat.

Add 4 tbsp oil

Turn heat up to medium / medium-low heat

Heat oil for about 1 minute

Add to oil:

1 tsp Cumin
1/2 tsp Fenugreek
1 tsp mustard seed

Fry until seeds begin to pop and then add:

8 garlic cloves
12 chilis
1 onion

Stir and fry for 1 minute

Fry this until fragarent. About 1 minute.

Return reserved daal to vessel and stir to combine

Cook this for about 1 minute

Add water, if needed, to reach your desired consistency

Turn off heat and remove daal from heat