• Rinse and soak the red lentils and set aside in a bowl
• In a big pan, heat oil on medium heat
• Add in slit green chili and all the whole spices. Let it toast for 1-2 minutes until fragrant and start to sizzle
• Mix in fresh garlic and onions. Saute until onions are soft and browned
• Mix in blended tomatoes and the rest of the spices. Let it simmer on low until it thickens a bit
• Mix in tomato paste and dried fenugreek leaves. Let it cook for 5-10 minutes
• In a separate pot, boil lentils until soft (10-15 minutes)
• While that is blending, remove the whole spices from the curry base and blend until smooth
• When the lentils are cooked, strain the water and add the lentils to the blended curry. Add a splash of liquid if necessary
• Let it all cook together
• When serving, add in lemon juice, fresh coriander, and hot tarka. Enjoy over a bowl of basmati rice or naan.

Tarka

• In a small pan, heat oil
• When it is hot, add in the slit chilies and curry leaves
• Let it sizzle for a minute and pour onto the daal