1black cardamon pods or 3 green ones bashed to split open
1tspof mustard seeds
1tspof cumin seeds
a good pinch of chili flakes
1large or to small red onions halved and sliced
First, make the dhal.
Heat the oil in a large saucepan over medium heat. Add the bay leaves, garlic, turmeric, and dried coriander and sit well.
Let the mixture fry gently for a few minutes to activate the spices. Add the can of tomatoes, stir and try to break the big bits of tomatoes. Cook uncovered for about 10 minutes.
Rinse the lentils well. Then add them to your saucepan with the salt. Add the vegetable stock or water. Simmer on fairly low heat, stirring frequently so that the bottom doesn't 'catch'. Simmer for about 20-25 minutes uncovered until at least the lentils are cooked.
Once the dhal is cooked, let it stand for 10 minutes. It will thicken more once it's cooked.
To make the tarka, heat the oil in a frying pan. Add the spices, and fry for one minute. Then add the onions and fry for about 10 minutes until absolutely soft and caramelized.
Ladle the dhal into bowls and top with the onion tarka. Enjoy! :)
Store in the fridge for up to 5 days. Can be frozen for up to a month too.