• In a medium to large pot, bring 4 to 5 cups of water to boil. Add 1 tablespoon of salt and fold in the dal. Lower heat to medium, and cook the dal until tender but firm, about 35 to 40 minutes. Once the dal is ready, drain the water and set it aside.
• Heat ⅓ cup oil in a heavy-bottomed pot until it begins to shimmer. Add diced yellow onion and fry on medium heat until it begins to soften and brown at the edges, 5 to 7 minutes.
• Lower heat to medium-low. Add crushed garlic and ginger, and stir until it stops smelling raw, about 30 seconds to 1 minute.
• Increase heat to medium-high and add chopped tomatoes, coriander, cumin, garam masala powder, chile flakes, red chili powder, and remaining salt. Stir until well-mixed and bring heat to low. Cover and let the tomatoes soften about 10 minutes, stirring occasionally to make sure they don’t stick to the bottom of the pan.
• Once they have softened, fold in the boiled dal. Stir until well-coated in the tomato and onion base. Add 1 cup of water, cover and bring to boil. Lower to simmer and let the dal cook for another 5 to 8 minutes.

Tadka

• Heat 2 tablespoon of oil in a small frying pan. Once it begins to shimmer, add the coarsely ground pepper and swirl for a few seconds until fragrant. Remove from heat and pour over dal.