Rinse the lentils thoroughly, place them in a bowl, and soak them for a few hours so they soften and cook evenly later.

Transfer the soaked lentils to a pot, cover them with water, and boil until they are about 80% cooked, keeping the heat steady so they don’t break apart.

Warm the oil in a separate pan and allow it to heat properly before stirring in the minced garlic, cumin seeds, and ginger paste, letting them release their aroma for about a minute.

Stir in the chopped onions and cook until they turn lightly golden, giving them time to soften and deepen in flavour.

Pour in the tomato purée and let it cook for several minutes until it thickens slightly and loses its raw edge.

Add in the spices, then cook the mixture until the oil begins to separate and the spices become fragrant.

Fold the partially cooked lentils into the masala, ensuring they are well combined so the flavours distribute evenly.

Pour in enough water to loosen the mixture and let it simmer for several minutes until the lentils finish cooking and the oil rises to the top.

Finish by adding the green chillies and freshly chopped coriander, letting them infuse their freshness into the daal before serving.