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

While the dal cooks, heat the ghee in a separate skillet 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, about 5 minutes.

Step 5

Add the cilantro 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.