Combine the lentils and water into your rice cooker bowl. Use the ’SLOW COOK’ function and cook for 30 minutes.
While the lentils are cooking, make the tadka by adding the oil, onion, garlic,
ginger, chillis and a good pinch of salt to a heated pan. Fry until soft (about 5 mins).
Add the spices: curry powder, mustard seeds, coriander, and cumin, along with a pinch of salt. Mix and cook for about 60 seconds.
Then add the tomatoes. Cook for about 7 minutes to reduce. Taste and adjust salt
Open your rice cooker then add the tadka to the cooked lentils, and leave on keep warm for at least 20 minutes to infuse with flavour and release the aromatics. The longer you leave it, the more rounder the taste.