Cook the Lentils:

In a large pot, combine the masoor dal, water, turmeric powder, and salt. Bring to a boil, then reduce the heat and simmer until the lentils are tender and fully cooked, about 20-25 minutes. If the mixture becomes too thick, you can add more water to achieve your desired consistency.

Prepare the Tadka (Tempering):

In a separate pan, heat the oil or ghee over medium heat. Add the cumin seeds and let them sizzle until they begin to crackle.
Add the chopped onions and sauté until they turn golden brown.
Stir in the garlic, ginger, and green chilies, cooking until the raw smell disappears.
Add the chopped tomato, coriander powder, garam masala, and red chili powder. Cook until the tomatoes are soft and the oil starts to separate from the mixture.

Combine Dal and Tadka:

Pour the tadka over the cooked lentils. Stir well to combine and let the dal simmer for an additional 5-10 minutes. Adjust the seasoning if necessary.

Serve:

Garnish with chopped cilantro and serve hot with lemon wedges on the side. Masoor Dal pairs well with steamed rice, roti, or naan.