This Dhal Curry is a very mild and nutritious curry made up mainly of lentils, tomatoes, chilies, and spices. Heat level can be adjusted according to taste.
Place dhal in a medium sized pot with ginger, garlic, dried chilies, curry leaves, ground turmeric, and 2 cups (480ml) water. Bring to a boil.
Season with salt, reduce heat and let it simmer for about 20 minutes until dhal is soft.
In a fry pan, heat butter. Add mustard seeds. When it crackles, add cumin seeds and onion. Fry until onion is slightly brown, about 3 minutes.