• Wash the lentils thoroughly till the water runs clear, drain any excess water, and add to a medium-sized pot.
• Add fresh water and place the pot over medium-high heat. Add salt, turmeric powder, and red chili powder. Stir to incorporate the spices, and bring the lentils to a boil, uncovered.

  Once there's a rolling boil, remove any scum that rises to the top and lower the heat to medium-low.
• Cover the pot and let it cook for 15 minutes. When ready, the daal will have softened and can easily be mashed with the back of a spoon. Alternatively, use an immersion blender to achieve a smoother consistency.
• Add more water to reach your desired consistency. About 1/4 cup more. Taste the daal and adjust the salt as needed. I usually add about 1/2 teaspoon more salt. Stir and switch off the heat.

For the tadka

• Place a small pan on medium-high heat, add oil, and let it heat up. Once the oil shimmers, add the whole cumin, dried red chilies, and curry leaves.
• Stir until well coated, then sauté for about 30 seconds. Next, add the sliced garlic and sauté for another 30-60 seconds, until golden brown.
• Pour the whole concoction into the pot of cooked lentils, cover, and let the dal simmer for about 2 minutes to infuse with the oil.
• Once ready to eat, stir the daal well to combine everything and optionally garnish with chopped cilantro and a squeeze of lime juice.