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In a large heavy bottom sauce pan add the dal with the water and turmeric. Bring to a boil and simmer over a medium heat cook for 1 hour 10 minutes
Stir every few minutes making sure it doesn't stick to the bottom of the pan. Once cooked, turn the heat off mash lightly and set aside
In a frying pan heat oil over a medium heat. Add the cumin seeds fry. Add the onions and fry for 8 minutes stir well as they brown
Add garlic and fry for a further minute. Now add the crushed fennel, chilli and coriander powder. Stir well and tip in the tomatoes. Soften and fry for 2-3 minutes
Add the ginger fry for a minute. Now pour the Dal. Add an extra 80-100mls water to the dal to thin it out
Season to taste, simmer over a low heat for 2 minutes and garnish with coriander. Serve warm with ghee, rice and pickle.
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