Rinse the masoor dal thoroughly under running water until the water runs clear.

In a saucepan, combine the dal, water, turmeric, and salt. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until the lentils are soft and cooked through. Skim off any foam that rises to the top.

Use a whisk or spoon to gently mash some of the cooked dal for a creamier consistency.

In a small pan, heat the ghee or oil over medium heat.

Add cumin seeds, mustard seeds, and fenugreek seeds. Let them sizzle until fragrant and the mustard seeds begin to pop.

Add curry leaves, dried red chilies, and asafoetida (if using). Sauté for a few seconds.

Add minced garlic and grated ginger. Sauté until the garlic turns golden.

Stir in the chopped onions and cook until translucent.

Add tomatoes and cook until soft and oil begins to separate.

Sprinkle in the chili powder and stir well.

Combine and Simmer

Pour the tadka mixture over the cooked dal.

Mix well and simmer together for 3–5 minutes to allow flavors to meld.

Adjust salt and consistency with a little hot water if needed.

Garnish with fresh cilantro (optional).

Serve hot with brown rice, quinoa, or whole grain roti for a complete, low-glycemic meal.