Pithali (Bengali lentils)

Instructions

1. Rinse the lentils until the water runs clear, then cook them in water with the turmeric and a pinch of salt for about 25 minutes, until they break down.
2. Meanwhile, finely chop the onion, garlic and ginger, and dice the tomatoes.
3. Heat the oil in a saucepan, fry the cumin for 30 seconds, then add the onion, garlic and ginger. Let them brown for 5 minutes over medium heat.
4. Add the tomatoes and let them cook down for 5 minutes, stirring, until you have a paste.
5. Pour the cooked lentils with their liquid into the pan, add the whole chilli and simmer gently for 10 minutes to bring everything together.
6. Make the tadka: heat a little oil, crackle the cumin seeds with the bay leaf, then pour it over the lentils.
7. Adjust the seasoning, finish with garam masala and coriander, and add a squeeze of lime if you like. Serve hot with rice.