Boil split red lentil with 4 cups of water, 1 tbsp ginger garlic paste and one sliced onion for 12-15 minutes.
Let it cool; then pour boiled lentil in a blender and blend it for a smooth pasty mixture.
Return the blended lentil to the pan and let it simmer. Add salt, turmeric, red chilies, moringa beans and let it simmer till beans are soft.
Add tamarind paste, whole green chilies and tomato cubes (tomatoes are optional). Let it simmer till the chilies are soft; this indicates that the tamarind is cooked.
Switch the flame off. Daal is ready to be served.
Moringa beans are a rich source of iron, Vitamins A, E and K as well as calcium. It is also one of the best antioxidants.