Cooking the dal

1. Wash the dal well. Add both types of lentils to a bowl, fill with water and rub gently between your hands. Drain the water and repeat the process until the water runs clear. You may need to rinse it 2-3 times. 

2. Add the washed lentils to a large pot, along with room temperature water, garlic, ginger, salt, cumin powder, coriander powder, and turmeric. Bring the water up to a rapid boil, and then drop the temperature to medium low. The water should simmer gently. Remove any white froth (scum) that rises to the top of the pot. Once the scum is cleaned off, add 1/2 a cup of boil water back to the pan. Cook the dal for 18-20 minutes, until the red lentils become yellow in colour, and the moong dal can be easily broken by pressing down on it. 

Make the tadka (turka)

1. Start by heating the ghee in a medium pan, add the cumin seeds and toast for 60-90 seconds. Add in the onions and lower the heat to medium. Cook slowly, stirring frequently until the onions are glassy and transparent. This takes 7-9 minutes. Then add the ginger, garlic, and green chili. Mix to combine with the onions and cook for 90 seconds. 

2. Add the tomatoes and dried spices – cumin, coriander, turmeric, salt, and chili. Mix to combine. Cook the entire mixture until it becomes soft and jammy, and is fully incorporated together. This process can take 10-12 minutes. 

Finishing the dal

1. Combine the cooked tadka and dal. Finish with garam masala, mix well and cook together for 1-2 minutes. Remove from the heat and add cilantro, a sprinkle of salt, and a squeeze of lime juice. Serve with rice or roti.