Boil the lentils (dals) together with turmeric and keep it aside. In a pan, heat the ghee, or use oil if you want to keep it vegan. Add the cumin seeds and red chili. The cumin seeds will sizzle and darken a little bit To this add sliced garlic and and sauté till light brown, then add the ginger and the green chili and sauté for a few seconds on medium.

Add the chopped onions and sauté till they become lightly brown.

Now add the tomatoes and cook till the tomatoes become pulpy. It should take about one to two minutes on medium heat. Add the salt.

Next at the turmeric powder, chili powder, if using, and the hing powder (asafetida). Sauté for a few seconds. Add a splash of water and sauté another few seconds.

Add the boiled lentils (dals). If the lentils feel too thick add some water to loosen it up. Stir carefully and then bring this to a boil. Cover and cook on low for about 7 to 10 minutes, stirring ocassionally.

Now open the lid, stir the lentil and garnish with chopped cilantro. I like to stir again after I add the cilantro so the cilantro gets incorporated into the dal.