1: Wash and then soak the daal in some water overnight or for at least 4 hours.
2: Once soaked, drain the daal.
3: Add the daal to a pan over medium heat.
4: Add about 8 cups of water to cover the daal.
5: Add 1 tsp of salt and the turmeric to the pan; mix.
6: Let it boil and then simmer for 30-40 minutes until daal is soft.
7: While the daal cooks, prepare the tarka.
8: In another pan, heat some oil and add onion, garlic, ginger, and remaining salt; mix and cook for 5 minutes over medium heat.
9: Add curry powder, mustard seeds, ground coriander, and cumin; mix well and cook for a few minutes.
10: Add the can of tomatoes and mix well; let it simmer for 7-8 minutes.
11: Once the daal is cooked (soft), add the tarka to the daal and mix well.
12: Bring to boil, then let it simmer for 30-40 minutes until the sauce has thickened.
13: For a creamier texture, mash the daal and add some butter.
