### Ingredients:
– 1 cup masoor dal (red lentils), rinsed and soaked for 30 minutes
– 2 tablespoons ghee or oil
– 1 teaspoon cumin seeds
– 1 onion, finely chopped
– 2 tomatoes, finely chopped
– 2-3 garlic cloves, minced
– 1-inch piece of ginger, minced
– 1 green chili, chopped (optional, adjust to taste)
– 1 teaspoon turmeric powder
– 1 teaspoon coriander powder
– 1/2 teaspoon cumin powder
– 1/2 teaspoon red chili powder (adjust to taste)
– Salt to taste
– 3 cups water
– Fresh cilantro leaves for garnish
– Lemon wedges for serving

### Instructions:
1. **Prepare the lentils:** Drain the soaked lentils and rinse them well. In a large pot, add the lentils and 3 cups of water. Bring it to a boil over medium-high heat. Skim off any foam that rises to the top. Reduce the heat to low, cover, and simmer until the lentils are soft and tender, about 20-25 minutes.

2. **Tempering:** In a separate pan, heat ghee or oil over medium heat. Add cumin seeds and let them splutter. Then add chopped onions and sauté until they turn translucent.

3. **Add Aromatics:** Stir in minced garlic, ginger, and green chili (if using). Sauté for another minute until fragrant.

4. **Add Spices:** Add turmeric powder, coriander powder, cumin powder, and red chili powder. Stir well and cook for another minute until the spices are aromatic.

5. **Combine with Lentils:** Once the lentils are cooked, add the prepared tempering mixture to the lentils. Stir well to combine. Add salt according to your taste.

6. **Simmer:** Allow the dal to simmer for another 5-10 minutes over low heat, allowing the flavors to meld together.

7. **Adjust Consistency:** If the dal is too thick, you can add more water to reach your desired consistency. If it’s too thin, simmer it uncovered for a few more minutes until it thickens slightly.

8. **Garnish and Serve:** Garnish the dal with fresh cilantro leaves. Serve hot with steamed rice, roti, or naan. Add a squeeze of lemon juice before serving for extra freshness.

Enjoy your homemade Masoor Dal!