The Delicious Crescent

18 First we make the dal and then we season it with the tadka (tempering). The dal ingredient amounts are for one style of tadka. Choose the tadka you prefer.
Dal
0 Rinse the lentils until the water is clear and drain in colander. Tip: If using other yellow lentils instead of red lentils, then soaking in water for about an hour will help.
1 In a medium cooking pot take the drained red lentils, chopped onions, chopped tomatoes, sliced garlic, turmeric, water and bring it to a boil. Lower the heat and cook it for about [timer minutes=30]30 minutes[/timer]. 
2 Add salt to taste and continue to cook until most lentils start breaking down, become a bit mushy and turn into a thick sauce like consistency.Tip: Cook the dal until it reaches a consistency that is thinner than what is desired, because it will thicken further after cooking.
Restaurant Style Tadka
6 Heat oil or ghee in a heavy bottomed sauce pan. Place your palm three inches above the oil and when it is hot enough, add cumin seeds.
7 When the seeds start to splutter, add dried red chillies and curry leaves. Sauté  until they start to change color. Add chopped ginger and garlic. Sauté until aromatic. Add chopped shallots and cook until translucent. Then add chopped tomatoes and cook until softened.
9 Next add green chilies, turmeric, red chili powder, coriander powder, cumin powder, garam masala and kasuri methi. Stir and turn off the heat. Don’t let the spices burn.
10 Add ⅔ of this tempered spice oil, and half the chopped cilantro to the cooked dal. Stir and simmer for [timer minutes=5]5 to 10 minutes[/timer]. Transfer the dal into a serving dish and top with remaining tempered spice oil, cilantro and ghee. 
Home Style Tadka
14 Heat oil or ghee in a heavy bottomed sauce pan. Place your palm three inches above the oil and when it is hot enough, add mustard seeds and cumin seeds.
15 When the seeds start to splutter, add sliced garlic and sauté until it turns aromatic. Add dried red chillies and curry leaves. Sauté everything until garlic turns a light tan color and curry leaves are cooked. Turn off the heat.
16 Add ⅔ of this tempered spice oil, and half the chopped cilantro to the cooked dal. Stir and simmer for [timer minutes=5]5 to 10 minutes[/timer]. Transfer the dal into a serving dish and top with remaining tempered spice oil, cilantro and ghee.