Place the lentils in a pot along with salt and turmeric and 4 cups (approx 1litre) of boiling water. Bring to a boil and then reduce the heat slightly. Cook lentils on a gentle rolling simmer for 25-30 minutes or until the lentils are soft and tender mixing every few minutes. Use a spoon to skim off any foam that forms and discard.
The water & lentils should be blended together & creamy in texture once cooked. If the water reduces before the lentils are cooked, you can add a little more.
Whilst the lentils are cooking, heat the ghee/oil in a separate pan. Add cumin seeds, and asafoetida. Then add the onions and cook for 2-3 minutes until soft. Now add the garlic & ginger. Allow to cook for 2-3 minutes until golden in colour. Now stir in the tomato passata and chilli.
Reduce the heat. Then add salt, paprika, turmeric and mango powder, Mix well and cook for a further 2-3 minutes until the oil begins to separate from the masala.
Once the lentils are cooked, add them to the pan the tadka was cooked in. Mix well and bring to a boil. If you think the dal is too thick you can add a little more water (you may need to adjust seasoning accordingly).
Finish with the garam masala and fresh coriander. Taste for salt and chilli adjust accordingly. Remove from heat and serve with rice or your favourite Indian bread.
