Rinse and soak both dals in water for 2 hours. After soaking, drain and add them to a brass pot or handi with 8 cups (1.9 liters) of water. Place on the stove over very low heat. Add salt and turmeric, then cover with a plate. Bring to a boil, then let the dal cook, covered, over low heat for 2 hours until fully cooked.

Once the dal is soft and creamy, prepare the tempering: Heat ghee in a pan, add asafoetida and cumin seeds, and let them sizzle. Add bay leaf and garlic paste, sauté for 10 seconds, then add onions and cook until golden brown. Add tomatoes and cook until soft.

When the tomatoes are cooked, add red chili powder and Kashmiri chili powder. Sauté until the ghee starts to separate at the edges. Add green chilies and julienned ginger, then turn off the heat. Add more ghee on top if desired.

Pour the tempering over the cooked dal in the handi. Garnish with chopped cilantro and serve hot with naan.