Recipe(tried): Spicy Mixed Dhal

This is good with chicken makhani (butter chicken) & Naan (Indian flat bread).
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Spicy Mixed Dhal

100g total (1/2 cup total) toor dhal (yellow split peas), masoor dhal (red lentils) and moong dhal (split moong beans)
1 T. vegetable oil

seeds:
1 t. black mustard seeds
1/4 t kalonji (black onion seeds)

aromatics:
2 small onions, chopped
2 cloves garlic, crushed

ground spices:
1/4 t. black pepper powder
1/2 T. grated fresh ginger
1 1/2 t. ground cumin
1 t. ground coriander
1/4 t. ground turmeric
1/4 t. chili powder

200g tomato puree
200ml chicken/vegetable stock
2 T. cream
1 T. chopped coriander leaves (optional)

Rinse each dhal. Soak them in the cold water separately for 30 minutes. Drained well before cooking.

Heat the pan (low heat) with oil, fry the seeds until they pop.
Add the aromatics, cook until lightly browned.

Add ground spices, cook, stirring for about 1 minute.
Add all dhals (drained), tomato puree, stock. Simmer, covered, about 10 - 15 minutes. (Stir constantly.)
Add slat to taste.

Just before serving, stir in cream (and chopped fresh coriander) over low heat until just heated through.