Start by rinsing the toor dal under cold running water until the water runs clear.
In a medium saucepan, combine the rinsed dal with 3 cups of water and add the turmeric powder and salt. Bring to a boil over high heat, then reduce the heat to low and cover. Let it simmer for about 20-30 minutes, or until the dal is tender and creamy.
While the dal is cooking, heat the neutral oil in a frying pan over medium heat. Once hot, add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Next, add the minced garlic, ginger, and chopped green chili to the pan. Sauté for 1-2 minutes until the garlic is golden and fragrant.
Add the chopped tomatoes to the pan and cook for about 5-7 minutes, or until they soften and break down. Stir in the garam masala and red chili powder, cooking for an additional minute to meld the flavors.
Once the dal is cooked, pour the tempered mixture from the frying pan into the saucepan with the dal. Stir well to combine and let it simmer for a few more minutes.
Remove the dal from the heat and squeeze in the juice of one lemon. Garnish with chopped cilantro before serving.
