Rinse the masoor dal under cold water until the water runs clear.

In a pot, combine the lentils, water, turmeric, and salt.

Bring to a boil, then reduce to a simmer, cover, and cook until the lentils are tender, about 15-20 minutes.

Note: Keeping the pot covered while the lentils cook prevents the water from evaporating too quickly.

Heat oil in a pan over medium heat.

Add mustard seeds and cumin seeds; when they start to pop, add the chopped onions and green chilis.

Sauté until the onions turn golden brown.

Stir in garlic and ginger and cook for another minute.

Add chopped tomatoes, coriander powder, cumin powder, and garam masala. Cook until the tomatoes are soft and the oil starts to separate from the mixture.

Warning: Be careful of the spluttering seeds during the tadka process.

Pour the tadka over the cooked lentils.

Mix well and let it simmer for an additional 5 minutes to allow the flavors to meld.

Garnish with chopped cilantro before serving.

Note: If the dal is too thick after adding the tadka, add a little water to reach your desired consistency.