• Wash and Soak Lentils: Add the mash Daal (split black lentils) to a bowl and wash well until the water is clear. Add clean water and soak the lentils for approx an hour.

Cook the aromatics

• In a pot over medium heat, add oil.
• Once heated, add diced onion and cook until light brown.
• Add cumin seeds and mix well.
• Add the ginger garlic paste and cook for a few minutes.
• Ensure that the ginger-garlic paste does not burn. If the heat is too high, lower the heat and add a couple of spoons of water to cool off the pot, if needed.
• Add tomatoes and cook till well blended. Fresh tomatoes will take longer to cook than crushed tomatoes.
• Add the turmeric powder, red chili powder and mix well. Add the Green chili if using. Mix well.

Add the lentils to cook.

• Next, add the soaked lentils and enough water to cover the Daal. Let the water come to a boil, and then lower the heat. Cover and let it cook for at least 15-20 minutes.
• Mash Ki Daal is done cooking when the lentils are tender. If the lentils are still hard, add more water and cook.

Garnish and Serve.

• Transfer to a bowl and garnish with sliced green chili and Julienne ginger.
• Enjoy with hot roti or naan with some achaar or kachumbar.