• Add the lentils to a pot in which you want to cook. Add water, rub the lentils gently between your hands and drain the water. Repeat at least 3 times or until the water that comes out isn't cloudy anymore. After washing, let the lentils soak in room temperature water for 10 minutes.
• While the lentils soak, peel and thinly slice the garlic. Let the garlic rest until we cook the lentils. When exposed to oxygen, a compound called allicin is build up which helps garlic to retain its health benefits even when exposed to heat.
• After 10 minutes of soaking, drain the excess water. Add salt, red chili powder, turmeric powder and water. Bring it to boil on medium high heat.
• When it starts boiling, lower the heat to medium low. Cover and cook for 10 minutes.
• After the lentils have cooked, take a rounded spatula and crush some of the grains by pressing them agains the sides of the pan. This makes the texture well incorporated. If you prefer a smoother daal, you can use a stab mixer or a blender to turn it into a smooth mixture.

For the tadka (tempering):

• Heat olive oil in a pan on medium heat.
• Add sliced garlic and fry until it turns golden.
• Add cumin seeds and fry for one more minute or until the garlic turns brown.
• Add the tadka to the daal and give it a good mix.
• Serve it in a classic way with basmati rice. Or in a healthier way with multi-grain chapati, quinoa, brown rice or cauliflower rice.