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1
Put the lentils into a large saucepan with the turmeric, salt, and water.
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2
Bring to a boil and skim well.
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3
Reduce the heat and simmer, covered, until the lentils are soft, 20 to 30 minutes.
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4
Add water during cooking, if necessary.
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5
Taste for salt and add more if you need to.
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6
Ladle about 1/2 cup of the lentils into a small bowl and mash them with a spoon.
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7
Return the mashed lentils to the pot and give the dal a stir.
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8
Then continue cooking at a simmer, uncovered, for 5 minutes to thicken.
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9
If you like a thicker dal, use a whisk to break up the lentils into a puree.
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10
If you like a thinner dal, add water.
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11
For the tempering oil, heat the oil with the cumin seeds in a small frying pan or kadai over medium-high heat.
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12
Cook, stirring, until the cumin turns a light brown color, 1 to 2 minutes.
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13
Add the dried chiles, ginger, garlic, and green chile and cook, stirring, until the garlic no longer smells raw and turns a golden brown color, about 30 more seconds.
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14
Remove the pan from the fire, add the cayenne, and sprinkle in a few drops of water to stop the cooking.
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15
Stir half of the tempering oil, half of the cilantro, and all of the lime or lemon juice into the dal.
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16
Simmer very gently, uncovered, for 5 minutes.
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17
Transfer the dal to a serving bowl.
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18
Pour the remaining tempering oil over the top and sprinkle with the remaining cilantro.
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19
Serve hot.
