Toor Dall with Dill Curry

INGREDIENTS

1 cup oily toor dall, thoroughly washed then soak in water for 1-2 hours
¼ tsp Supreme Turmeric powder
1 tsp salt
100g finely chopped dill (approximately 1 big bunch)
¼ cup oil
2 medium onions, finely sliced
1 tsp Supreme Garlic Ginger Paste
1 tsp Supreme Chilli Powder
1 tsp Supreme Coriander Powder
1 tsp Supreme Cumin Powder
¼ tsp Supreme Turmeric Powder
Salt to taste
½ Supreme chopped Tomato Tin

METHOD

Drain the soaked dall and add to a pot of water along with turmeric and salt. Bring to a boil over medium-high heat and cook until dall is tender and cooked. In the meantime heat oil in another pot over medium heat. Add sliced onions and saute until golden. Now, add garlic ginger paste, chilli powder, coriander powder, cumin powder, turmeric powder salt to taste and chopped tomatoes. Stir well and simmer until the sauce reduces and thickens. Once the dall is cooked, drain and add to the sauce along with chopped dill. Mix well and cook for another 15 minutes on low heat (giving it a good stir every few minutes). Serve hot or at room temperature with chapatis.