Tarka Dal ~ Lentils with Tomatoes and Cilantro

In a small bowl, stir together the ginger and garlic, mashing with the back of a spoon to thoroughly combine.
☞ TESTER TIP: If you’re making a larger batch of the ginger-garlic paste to keep a stash on hand, blitz the peeled and chopped ginger and garlic in a blender along with a little cold water to turn the blades until it makes a smooth paste. Scrape it into a clean jar, add enough oil to cover the surface (any oil will do), and keep in the fridge for up to a couple weeks, topping off the oil as needed.

Wash the lentils in a strainer under running cold water until the water runs clear. Put them into a heavy saucepan and then pour 2 cups boiling water over them (don’t salt the lentils at this stage, as they can take longer to cook if you do).
Set over medium-high heat and bring to a boil. Reduce the heat and simmer until very soft, stirring occasionally and adding more boiling water as they absorb what’s in the saucepan, 30 to 45 minutes. You want to ensure that the lentils are submerged at all times. When the lentils are fully cooked, they should have almost completely disintegrated and the mixture will resemble oatmeal.
Meanwhile, in a separate saucepan over high heat, warm the oil and add the cumin seeds. As they begin to crackle and change color, add 1 teaspoon ginger-garlic paste and cook for 30 seconds, then add the chiles and cook for a few seconds more.
Tip in the tomatoes and cook until soft, 3 to 4 minutes. Stir in the turmeric and garam masala, add about 1 tablespoon cold water, and bring to a gentle boil. Reduce the heat to maintain a very gentle simmer until the tomatoes are cooked.
Carefully pour in the cooked lentils, along with all the cooking liquid (no need to drain) and season with salt. The finished lentil mixture should have a pouring consistency.
Sprinkle the cilantro over, and serve hot with plain boiled rice or rotis.