Lentil Daal

This dish is from Week 4 of my Indian cooking class - I've not ever really worked with (or even cared to work with) lentils before, so was not sure whether I'd like this dish or not.  The verdict: it was OK, but I probably won't make it again.  Nice as a lunch dish, as lentils are a good light meal.

At the top of our recipe sheet, the following was written by our teacher:

Lentils, popularily known as daal, are perhaps the common and the most popular of Indian foods. They are an integral part of everyday Indian meals.

Ingredients:

For cooking lentils
100-150g lentils (orange-pink in colour)
1 tsp salt
1 tsp ginger paste (or 20g finely cut fresh ginger)
500mL water (approx - add more if required)
½ tsp turmeric
½ tsp chilli powder

For Tadka (Seasoning):
2 Tbsp clarified butter or oil
½ medium onion, finely chopped
1 tsp cumin seeds
3 Tbsp tomato puree

For garnish:
½ tsp garam masala
fresh coriander, finely chopped

Method:
1. Wash the lentils 3 or 4 times in water. Boil the water and add lentils, salt, ginger, chilli and tumeric. Half-cover it with a lid and when it comes to the boil, reduce the heat and cook until done.
2. Heat ghee or oil in a small pan, add cumin seeds and let them splutter.
3. Add onions and fry until golden brown.
4. Add tomato puree and cook for a minute.
5. Add steps 2,3,4 to the lentils.
6. Garnish the daal with fresh finely chopped coriander leaves and garam masala.

Serve with cumin rice or chapati.