• Wash and soak the dal for 1-2 hours. One hour should be sufficient, but leave it a bit longer if you have time
• In a heavy-bottomed pan, add enough water to cover the dal by two inches and bring to boil
• Add turmeric powder and simmer for 15-20 minutes or until the lentils are cooked soft
• Cook covered on very low heat to speed up the process
• Once the dal is cooked, mash it with the back of a spoon and add more water to bring to the right consistency
• In the meantime, prepare the rest of the ingredients, chop the onion, garlic, and tomatoes

For tempering

• Heat the ghee and add mustard seeds and cumin
• When the mustard seeds pop and the cumin seeds sizzle, add the onions
• Fry until the onions turn soft and then add garlic and red chillies
• When the garlic turns a light brown and the onions start to brown, add curry leaves and hing
• Fry for another minute or so or until the onions turn a golden brown
• Now add the tomatoes, salt, and sugar (if using)
• Cook until the tomatoes turn soft (around 4-5 minutes) and add to the cooked dal
• Mix well and add lime juice. Test for salt levels and add more as needed
• Serve hot with rice and any curry