1. 1 cup thoor dal*
2. 1 tablespoon olive oil
3. cilantro
4. lime/lemon
5. 1 red chillie
6. 1 pinch of mustard seeds
7. 1 pinch of urud dal
8. 1/2 tsp sambar powder (to taste)
9. salt
10. 1 sliver chopped ginger
11. 1 chopped thai chillie
12. sprinkle of asafoetida
13. 4/5 small heirloom tomatoes (can use any other variety)

1. cook the 1 cup thoor dal and set aside (no need to drain) (wash the dal first, soak to cook faster) (generally 1:2 thoor dal to water works best)
2. in a separate pan, heat up the olive oil (chop the chillie/ginger/tomatoes while the oil is heating)
3. throw in the mustard seeds, red chillie, and urud dal
4. when the mustard seeds are almost done popping, add the asafoetida
5. add the green chillie/ginger (cook for 20 seconds); then add the tomatoes and 1/2 of the sambar powder (cook for 3-4 minutes)
6. add the cooked dal and the rest of the sambar powder (cook for 2 minutes)
7. add 2 cups water and simmer (can vary the water depending on desired thickness)
8. salt to taste
9. garnish with lime or lemon and cilantro
10. enjoy while hot

* There are many many different types of "dals" out there. For best results, use thoor dal, but you could try the same recipe with yellow split peas or green lentils (pictured).

Also, after trying this recipe I realize that cilantro and lime (or lemon) are fairly crucial ingredients. These really help bring out the subtle flavors.

The recipe provided here is the basic dish, you can of course improve and innovate - you are only limited by your imagination and taste buds!