Tomato Jam:

1. In a large heavy-bottomed saucepan set over medium-low heat, saute garlic, shallot and ginger in oil for 2-3 minutes, or until soft and translucent. Add the mustard seeds and continue cooking for 2 minutes, or until fragrant.
2. Stir in the remaining ingredients. Bring the jam to a simmer, then reduce the heat to medium-low. Cook, uncovered, for 45-60 minutes or until the jam is thickened and glossy, stirring occasionally to keep the jam from burning. (Note: Canned tomatoes can vary quite a bit in terms of liquid content, so use the texture of the jam as your guide - if it's still very runny after an hour, continue cooking until thickens up to the consistency of bottled ketchup)
3. Let cool, then spoon into jars and refrigerate until ready to use (or for up to 2 weeks).

Red Lentil Patties:

1. In a large saucepan, bring the lentils and water to a boil. Reduce the heat to low and simmer for 10 minutes, or until the lentils are very soft. Drain the lentils well.
2. Meanwhile, in a large heavy-bottomed skillet, saute the onion in olive oil for 5-7 minutes, or until onion is soft and golden-brown. Add garlic, cumin seed and garam masala, and continue cooking for 2 minutes or until garlic is soft and spices are fragrant. Remove from heat.
3. In a large mixing bowl, combine the cooked lentils, sauteed onions, eggs, flour, salt, pepper and cilantro.
4. In a large heavy-bottomed skillet, heat 2 tbsp canola oil over medium-high heat. Working in batches, use a 1/4 cup measure to drop batter into the hot oil and flatten out into 3/4" thick patties using a spatula. Fry the patties for 5 minutes per side or until golden-brown and crisp, adding more oil to the pan as necessary. (The patties are a little fragile, so be gentle when turning them over to ensure they stay in one piece.)
5. Serve warm or at room temperature, accompanied by spicy tomato jam.