This is a recipe from The Indian Family Kitchen by Anjali Pathak and published in The Week Magazine.  She says not to worry if you don't have all the spices since a recipe should be used as a canvas for experimenting with flavors.  She says if you begin with the holy trinity of garlic, ginger, and chile, you're heading down the right direction, she says she often stirs in fresh greens, like spinach or watercress rather than the cherry tomatoes.    My daughter has made this number of times with success.  Though my daughter usually uses the yellow lentils, she used dried green peas this time and it was great.

Ingredients:

1 1/2 cups dried toor dhal
  (yellow lentils, well rinsed)
1 tsp ground turmeric
1 black cardamom pods (optional)
3 Tbsp. vegetable oil
2 cinnamon stick
4 green cardamom pods
6 cloves
2 tsp black mustard seeds
1 tsp. cumin seeds

2 scallions, finely sliced
2 to 3 chiles, seeded if you don't like it fiery,
  some chopped, some whole
2 fat garlic cloves, finely chopped
1 Tbsp. peeled and finely chopped fresh ginger
6 cherry tomatoes, cut in half
Sea salt
1 tsp. sugar, or to taste
Juice of 1/2 lemon, or to taste
Lots of chopped cilantro

Directions:

     In a large saucepan, bring lentils and about 4 ups water to a gentle boil.  Stir in turmeric and black cardamom pods.  Cook about 45 minutes, skimming off any foam and stirring occasionally to keep lentils from sticking to pan.  If lentils boil dry, add more water.  When lentils have begun to break down, lower heat.
     To make the tadka, gently heat oil in a small skillet; add cinnamon sticks, green cardamom pods and cloves.  The cardamoms have turned white and heads of cloves have swollen, stir in mustard and cumin seeds.  When those are sizzling, stir in scallions, chiles, garlic, and ginger.  After a minute, add tomatoes and turn off heat.
​     Pour tadka onto the dhal and stir through.  Season to taste with sea salt sugar and lemon juice.  finally, stir in cilantro, and serve with basmati rice or fresh bread.    Serves 4.
* We usually fish out the whole spices, ie. cinnamon sticks and cardamom pods and cloves before serving.