Lentil and tomato curry, Indian style

In a large frying pan, heat oil over medium heat. Add in the coriander, cumin, and mustard seeds. Fry until fragrant, about 30 seconds or so.

Reduce heat to low-medium and add in the garlic, ginger, and onions, being careful not to burn the garlic and ginger.

Cook onions until soft and translucent, stirring frequently to avoid burning the spices and aromatics.

Add in lentils and tomatoes, stir everything together, then turn heat back to medium. Add in garam masala powder, bay leaf, sugar, and mix well. Season with salt and pepper to taste.

Stirring occasionally, simmer until reduced to preferred consistency (I like it more like a stew and not so liquid).

Add in cream, then reduce once again to preferred consistency.

Remove from heat and serve.