Dal Tadka

1. Cook the tomatoes, onion, green chilies, ginger paste, garlic paste until soft and fragrant. 
2. Add the washed lentils, water, turmeric, ground cumin, salt, and asafoetida (if using) to a large pot.
3. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 45 minutes, stirring occasionally, until the lentils are fully soft and the dal thickens.
4. Taste and adjust salt.
5. Heat the oil or ghee in a small pan over medium heat. Add cumin seeds and let them sizzle until fragrant.
6. Add diced ginger, garlic, and chilies. Sauté until lightly golden and aromatic.
7. Stir in Kashmiri chili powder and garam masala.
8. Immediately pour the hot tadka over the dal. Stir gently and serve hot.