South Indian Dahl

My nana's recipe

1 & 1/2 cup red lentils
H2O
5 cloves of garlic
1 onion
2 zucchinis
1 large tomato
1 tsp cumin
1 tsp salt
8-10 peppercorns
2 Tbsp vegetable oil
2 tsp dried red chilies
1/2 tsp black mustard seeds
Few shakes of Hing (Asafoetida), found in indian grocery stores

Remove any stones from the lentils and rinse them. Put the lentils in a pot and cover them with water, about 2 inches above it. Add the cumin, salt, peppercorns, 3 cloves of mashed garlic, chopped zucchini, onion, and chopped tomato. Simmer until lentils are fully cooked and you can't see the individual lentils.
When this happens, heat oil in a pan on high and add the mustard seeds. Fry them and shake them around until they start popping then add two cloves of finely chopped garlic. When garlic is almost burnt, add two shakes of "hing". Then add this mixture to the pot. You can even add some of the soupy mixture to the pan to make sure you got it all. Then simmer for a few more minutes, and eat with rice and lemon pickle.