Dahl Daal, Dal

1 cup red lentils
4 cups vegetable stock or water
1 tsp cumin
1/2 tsp turmeric
1 tsp ground ginger
2 medium potatoes, peeled and diced
1 x 16 ounce can tomatoes, or 4 fresh tomatoes, chopped
1 tsp coriander ground
4 cloves garlic, pressed
1 onion, chopped
1 tsp garam marsala - see recipe or buy
2 tbsp butter or ghee

Cook lentils, cumin, turmeric, ground ginger potatoes, tomatoes and coriander for 20 minutes.
Saute onion and garlic in butter. Add to lentil and cooks until integrated and the lentils are totally soft.
Serve with rice.