• Wash and soak the lentils for 20 minutes.
• In a large pot, add the soaked daal, water, ginger-garlic paste, chopped tomato, salt, turmeric, red chili powder, and coriander powder.
• Bring the mixture to a boil and remove any scum that rises to the surface.
• Lower the heat to medium-low, cover the pot, and let it simmer for 20-30 minutes, stirring occasionally, until the daal is soft and creamy. Adjust water for your preferred consistency.

For Tarka:

• Heat oil in a small pan.
• Add sliced garlic and sauté until golden.
• Add dry red chilies, green chilies, and cumin seeds. Fry for a few seconds until aromatic.
• Pour the hot tarka over the cooked daal. Cover immediately to infuse the flavors.
• Serve hot with steamed rice or roti.