Step 2

Cook the drained dal with 2½ cups fresh water, 1 tsp salt, and the turmeric over medium-high heat until soft and the consistency of a thick soup, approximately 30 minutes.

Step 3

In a separate skillet, heat the ghee over medium heat. Add the cumin seeds and mustard seeds. Once they crackle, add the bay leaves, green chili, ginger, and red chili powder. Stir for a few seconds.

Step 4

Add the chopped tomatoes, ½ tsp salt, and sugar. Stir and cook until the tomatoes are tender and mushy.

Step 5

Add the coriander and garam masala and cook for about 1 minute.

Step 6

Pour the tadka over the cooked dal, mix well, and cook together for another minute. Serve with naan, roti, or rice.