Often mistaken for a soup, dal is served over rice and/or with chapatis as the standard meal of northern India. For a simple meal - yet very satsifying - serve it with plain rice, yoghurt and Curried Vegetables. For a more aromatic dal, add a cinnamon stick and/or 5 or 6 cloves to the lentils while cooking.
Rinse the lentils in cold water until the water runs clear.
Place the lentils in a pan with the water, turmeric and bay leaf. Simmer for 15–20 minutes, until the lentils are tender.
Meanwhile, heat the ghee, butter or oil in a heavy frying pan. Add the mustard and cumin or fennel seeds and cook over a high heat until they 'pop'. Add the ground coriander and tomatoes and cook for another 5 minutes.
Add the mixture to the cooked lentils. Add more water if the mixture is too thick, or cook a little longer to make it thicker. Add the salt and lemon juice, if desired.
Stir in the chopped coriander and serve at once.
