Garam Masala Red Lentil Toast by Terry Hope Romero

Ingredients

• 10 ml (2 teaspoons) virgin coconut oil or olive oil
• 5 ml (1 teaspoon) black mustard seeds
• One 1.3 cm (½-inch) thick piece fresh ginger, peeled and minced
• 30 ml (2 tablespoons) minced shallots
• 1 hot red or green chile, minced (optional)
• 150 grams (¾ cup) uncooked red lentils, rinsed
• 10 ml (2 teaspoons) mild or hot curry powder
• 2 1/2 ml (½ teaspoon) salt
• 7 ml (1 heaping teaspoon) tomato paste
• 100 grams (½ cup) diced fresh tomatoes
• About 25 (1 pint) cherry tomatoes, sliced in half
• 50 grams (1 cup) fresh cilantro leaves, roughly chopped
• 1 serrano or jalapeño pepper, minced
• 30 ml (2 tablespoons) freshly squeezed lemon juice
• 5 ml (1 teaspoon) garam masala, plus more for sprinkling
• 1 1/4 ml (¼ teaspoon) salt
• Hot multigrain or sourdough toast