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1 Place 1 Cup Of Red Lentils In A Metal Sieve. Rinse Well With Cold Water. Pour Cleaned Lentils Into A Medium Sauce Pan. Add 3 Cups Of Water. Bring Lentils And Water To A Boil. Reduce Heat, Cover And Simmer For 10 Minutes Or Until The Lentils Are Soft. 2 While The Lentils Are Cooking In Step 1, Bring A Separate Small Pot Of Water To A Boil. Score The Peel Of The Tomatoes With A Sharp Knife In The Shape Of An "X". Place The Tomatoes In The Boiling Water And Blanch For One Minute. Remove The Tomatoes To A Bowl To Cool. Once Cool, Peel The Tomatoes And Cut Out And Discard The Tough Stem End. Chop The Tomatoes, Or Mash Them, And Set Aside. 3 After The Lentils In Step 1 Have Cooked At Least 5 Minutes, Start Preparing The Onions And Spices. In A Medium Saucepan, Heat The Oil Over Medium Heat. Add The Chopped Onions. Cook Until Translucent, About 3 Minutes. Add Garlic Paste And Cook For 1 Minute More, Stirring Continuously, Making Sure That The Garlic Does Not Burn. Add The Bengali Five Spice. Cook And Stir For Another 2-3 Minutes. Add Bay Leaf And Turmeric. Stir. 4 To The Onions And Spices, Add The Cooked Lentils Along With The Lentil Cooking Water. Add Salt. Cook For 10 Minutes. Add Lime Juice And Tomatoes. Cook For 3-5 More Minutes. Adjust Salt If Necessary. Stir In Chopped Cilantro And Remove From Heat. Garnish With More Chopped Cilantro. Serve With Basmati Rice Or Naan Bread.
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