Chop the onion; cut the tomato into chunks of roughly the same size.
Rinse the lentils, then cook in 100 ml of water. Bring to a boil over
high heat, then add turmeric powder and lower the heat to medium and
cook for 45 minutes or until the lentils take on a thick consistency
then cut the heat. Add water as needed as the lentils are cooking.
In a thick pot heat up the salad oil on medium heat, add the mustard
seed and close the lid.
When the mustard seeds start popping inside the pot, add the rest of
the whole spices and stir fry, then add the onion, garlic, and
ginger, turn up the heat slightly and stir fry until the onion starts
to change color.
Reduce the heat and add the rest of the ground spices and a little
salt. Stir fry for about 20-30 seconds.
Add the tomato and heat on medium heat. Cook until the water cooks
out of the tomatoes and they achieve a paste-like consistency.
Add the cooked lentils and heat on high until the mixture boils, then
turn to low and cook for 1-2 minutes to combine. Add salt to taste,
then serve.
