Taken from this: http://food52.com/recipes/25705-goan-style-dal-curry. The only issue is it is way too salty. Half it. So maybe 3/4 tsp or 1 tsp but no more.
Apart from that it tastes great.
- 1 cup masoor dal (red lentils), washed and drained
- 1/2 teaspoon turmeric
- 2 medium tomatoes, peeled and chopped
- 1 teaspoon salt
- 1 packed cup, chopped coriander leaves
- 1/2 teaspoons cayenne pepper
- 2 tablespoons olive or canola oil
- 1/2 teaspoon whole brown mustard seeds
- 1/2 teaspoon whole cumin seeds
- 1/2 medium onion, chopped
- 10-15 fresh curry leaves (if available)
- 1 teaspoon very finely grated peeled fresh ginger
- 1 good-sized clove garlic, crushed to a pulp
Put the dal and 3 cups water (3:1 ratio) in a medium pan. Bring to a boil but do not let it boil over. Skim off the froth and add the turmeric. Stir, cover partially, turn heat to a light simmer for 40 minutes.
Add the tomatoes, coriander, salt, and cayenne, cover and simmer 10 minutes over low heat. Stir and turn off the heat.
Pour the oil into a small pan or small frying pan and set over medium-high heat. When hot, put in the mustard and cumin seeds. As soon as the mustard seeds begin to pop, a matter of seconds, add the onions and curry leaves, stir and fry until the onions start to brown. Now put in the ginger and garlic.
Stir for a minute and then empty the contents of the small pan into the pan with the dal. Stir to mix.