A few things to note: 1. Traditional (and in my opinion, more flavorful) daal is made with chhana daal, this can be found in the ethnic section. 2. cherry tomatoes are never used in bengali cooking, I recommend 1 small tomato, diced. 3. I recommend using 1 large onion in the whole dish, 3/4 in the lentils and the remainder when frying up at the end. 4. The heat level for this dish is not high with serrano peppers. I would recommend using the small hot peppers found at an Indian store. 5. 1/2 tsp of turmeric is very mild to me. I would use 1-2 tsp myself, as it's very healthy for you and doesn't have a strong flavor.
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A few things to note: 1. Traditional (and in my opinion, more flavorful) daal is made with...