Red Lentil Dal with Yogurt Raita

Heat oil in a large pan over high heat and add mustard seeds; fry until they begin to pop about 1 minute. Reduce heat to medium and add carrots celery onion garlic and ginger. Cook until vegetables begin to soften about 5 minutes. Stir in lentils coriander salt turmeric cumin cayenne cinnamon and cloves. Pour in water and tomatoes. Bring to a boil reduce heat and cover. Simmer until lentils are soft 15 to 20 minutes.

In the meantime mix yogurt cucumber mint and garam masala together for the raita.

Add lime juice and cilantro to the lentils. Serve with the raita.