Ingredients 

1. 2 tbsp ghee
2. 1 chopped onion
3. 1 crushed garlic clove
4. 1 tbsp grated ginger
5. 1 tbsp ground cumin
6. 2 tsp ground coriander
7. 1 dried red chilli’
8. cinnamon stick
9. salt
10. ½ tsp turmeric
11. 250g split yellow peas, soaked in cold water for hour and drained
12. 450g  tomatoes (cut into small)
13. 300ml water
14. 2 tsp garam masala
15. Coriander

Method: 

1. Heat ghee in large saucepan, add onion, garlic and ginger and fry 2 minutes until onion softened.
2. Add cumin, coriander, chilli, cinnamon, salt and turmeric, then stir in the split peas until well mixed.
3. Add in the the contents of the cut  tomatoes.
4. Add water and bring to boil. Reduce the heat to low and simmer, uncovered, for 40 minutes, stirring occasionally, until most of the liquid has been absorbed and the split peas are tender.
5. Skim the surface occasionally with a slotted spoon to remove scum.
6. Gradually stir the garam masala, tasting after each addition, until the dal is the required flavour.
7. Serve with coriander.