1. Wash and soak lentils for 30 min
2. Add 2-3 cups water so lentils fully covered
3. Add all items listed above to the booking water
4. Cool on medium gear and do not let it get too dried out should remain more like a thick soup by end with most of the lentils mashed
5. Add a couple of punches of ground black pepper
6. In a separate frying pan heat vegetable oil (approx 3 tbsp) with a little bit of whole cumin seeds
7. Once in lentils the tomatoes and lentils and onion seem more uniform and not “chunks” bring to a med consistency (add more water and keep boiling if lentils not yet uniform with tomatoes and onion), then pour into serving bowl and pour the oil with cumin seeds separately over on top of the daal (lentils).

It is now ready to serve with white rice.

Often families will serve a vegetable mix or kebab with the daal and rice.