Step 1

Using a fine-mesh sieve or colander, rinse lentils until the water runs clear (lentils tend to be dusty). Drain well. In a large pot over medium-high heat, add lentils and 6 cups water.

Step 2

Bring to a boil, reduce heat, and simmer until the lentils are tender, about 10 to 15 minutes. Skim any foam off the top of the water with a spoon. Drain well (the lentils will be extremely soft and falling apart).

Step 3

Meanwhile, in a large saucepan over medium-high heat, heat oil until shimmering. Add mustard seeds, cumin seeds, and onion and stir until the seeds crack and pop and onion is softened, about 5 to 8 minutes. Stir in ginger and green chili until fragrant, about 1 minute.

Step 4

Stir in the tomatoes and mash to break up the tomatoes (I like to use a potato masher). Cook until the tomato juice has started to evaporate, about 10 minutes. Stir in chili powder, coriander, turmeric, and salt.

Step 5

Cook for 2 minutes, then stir in the cooked lentils. Garnish with cilantro and serve with cooked rice, yogurt, and naan bread.