1. Wash your lentils 2-3 times until the water runs clear. 

2. In a large stock pot add all of the dal ingredients – washed masar (red lentils), water, ginger garlic paste, salt, and turmeric. Bring to a boil.

3. Once the dal comes to a boil, drop the the heat to low/medium – the water should not be boiling, just lightly simmering. Check the consistency after 15 minutes. If it looks too thick, add a 1/2 cup of water. Cook for another 5 minutes. (Total cooking time 20 minutes)

4. While the dal is boiling, you can start working on the tadka (tempering). Heat the ghee on medium high heat, and add the cumin seeds. Roast for 60 seconds and then add the onion. 

5. Let the onion sweat out and caramelize for 3-4 minutes before adding the garlic, ginger, and green chilli. Cook this mixture for an additional minute. 

6. Add tomatoes, salt, red chili, and coriander powder.  Cook this mixture until the tomatoes lose their moisture and begin to pull away from the pan, 2-3 minutes. For detailed directions on making a tadka, watch this video.

7. Add a ladle of your warm dal into the tadka mixture and deglaze the pan. Use your stirring spoon to collect any little bits from bottom of the pan, and then add the tadka mixture into the dal. 

8. Add garam masala and chopped cilantro to the dal to finish, mix together and cook for 1-2 minutes. 

9. Serve with hot phulkas or rice.