Ingredients:

• 1 cup lentils (red or yellow)
• 3 cups water (adjust for desired consistency)
• 1 tablespoon  ghee or oil (for tempering)
• 1 teaspoon cumin seeds
• 1  medium onion, finely chopped
• 2-3 cloves garlic, minced
• 1-inch piece  ginger, grated
• 2 medium tomatoes, chopped
• 1-2 green chilies, slit (adjust to taste)
• 1 teaspoon  turmeric powder
• 1 teaspoon  coriander powder
• 1 teaspoon garam masala
• Salt to taste
•  
• Fresh cilantro leaves, chopped (for garnish)
• Lemon wedges (optional, for serving)

Instructions:

1. Prepare the Lentils:

   • Rinse the lentils under cold water until the water runs clear. This helps remove excess starch and impurities.

2. Cook the Lentils:

   • In a pot, combine the rinsed lentils and water. Bring to a boil over medium heat.
   • Reduce the heat to low, cover, and simmer for about 20-25 minutes or until the lentils are tender. Stir occasionally and add more water if needed for a soupier consistency.

3. Make the Tempering:

   • In a separate pan, heat ghee or oil over medium heat.
   • Add cumin seeds and let them sizzle for a few seconds until fragrant.
   • Add the chopped onions and sauté until they turn golden brown.
   • Stir in the minced garlic, grated ginger, and slit green chilies. Cook for another minute until fragrant.

4. Add Tomatoes and Spices:

   • Add the chopped tomatoes to the pan. Cook until they soften and start to break down.
   • Sprinkle in turmeric powder, coriander powder, and salt. Stir well and cook for another 2-3 minutes until the spices are well combined.

5. Combine and Simmer:

   • Pour the tempering mixture into the cooked lentils. Stir to combine and add garam masala.
   • Let the dal simmer for another 5-10 minutes to allow the flavors to meld together. Adjust seasoning and consistency with water if needed.

6. Serve:

   • Garnish with fresh cilantro leaves and serve hot with steamed rice or flatbreads like roti or naan.
   • Add a squeeze of lemon juice for extra zest, if desired.