- Preparation Time5 mins
- Cooking Time35 mins
For the dal soup
For the garam masala
1) Heat the oil in a skillet over a medium-high heat until it begins to get hot. Add garlic and spices and cook for 20 seconds. Add the tomatoes, lentils and water, cover and bring to a boil.
2) Turn the heat to low and simmer until the lentils are tender, about 25 to 30 mins. Serve in a bowl and garnish with fresh coriander sprigs.
For the garam masala:
1) Preheat the oven to 160°C / gas mark 3. Combine everything on a baking sheet and toast in oven for 15 minutes.
2) Grind to a powder in a mortar and pestle or with an electric spice grinder. Store in an airtight container for up to three months.
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