Tomato & Cucumber Daal

::Ingrediants::

1. 3/4 cup daal
2. 2 tbsp extra virgin olive oil
3. 1 medium onion
4. 1 tsp cumin seeds
5. 1 tsp turmuric
6. 4 cloves of garlic
7. 3 green chilis
8. 1 medium tomato
9. half of a small cucumber
10. half a cup of coriander leaves, finely chopped

::Boiling Daal::

1. Wash the daal 2x
2. Place daal and 4 1/2 cups of water into a pot
3. Turn heat to high until water boils.
4. Then bring to a simmer and cover the pot.
5. Cook for about 30 minutes. You should be able to easily press the lentils between your thumb and forefinger.

::Making the masala::

1. Add 2 tbsp of oil in a skillet with medium heat.
2. Add cumin seeds
3. Once cumin seeds begin to crackle, add the garlic and cook for about a minute until the garlic is golden brown.
4. Next add onion, turmeric, chilli powder, green chillis, and salt.
5. Cook until the onion is transparent. That should take about 3 minutes.
6. Add the tomato and cook for 5 minutes.
7. Add cucumber and let it cook for 3 minutes.

::Finishing up::

1. Bring the boiled lentils to a boil.
2. Add the masala.
3. Add water if desired.
4. Enjoy your lentil soup, perfect with rice and curry.

::Nutrition Information::

1. Lentils: Lentils are a great food choice because it is cheap, cholestoral free, and lasts indefinitely. If stored in a tight concealed bag, lentils last up to a year. Lentils are rich in folic acid, iron, soluable fiber, protein, and Vitamin C. This is especially a very nutritious choice for vegetarians.
2. Garlic: garlic was historically used as a medicinal herb. Today, it is known to lower cholestoral and blood pressure.