Yellow lentils tempered with cumin, garlic, and dried red chilies.
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Rinse the toor dal under running water until the water runs clear.
In a pressure cooker or heavy pot, combine the dal, water, turmeric, and salt; cook until the lentils are soft and mashable.
Whisk the cooked dal slightly to achieve a creamy consistency, adding a little hot water if it is too thick.
In a small frying pan, heat the ghee or oil over medium heat for the tempering (tadka).
Add the cumin seeds to the hot oil and let them sizzle for 30 seconds until fragrant.
Add the minced garlic and dried red chilies, sautéing until the garlic turns a light golden brown.
Stir in the chopped onions and tomatoes, cooking until softened, then add the red chili powder and immediately remove from heat.
Pour the hot tempering mixture over the cooked dal, garnish with cilantro, and cover for 2 minutes before serving.
