Chana Dal Fry

Heat oil + ghee in a wide bottomed pan on medium high heat
Add cumin seeeds and once they sizzle add in your onions

Cook, sauteing frequently until the edges take on a caramelly color.

Add in your ginger and garlic and saute for a minute
Now stir in your tomatoes, salt, chili powder + flakes, coriander powder, and turmeric.

Cover with a lid for two minutes then remove the lid and saute until the masala becomes cohesive looking and the oil rises over the tomato paste. Add a splash of water if it starts to stick/burn.

Stir in your daal followed by 1.5 cup water , bring to a boil, and let it simmer for 10 minutes. You want the daal to be completely tender and absorb the flavors.
Adjust the consistency to your liking and then adjust seasoning. If you are adding more water here then remember to bring it a boil first before shutting the stove off.

Boiling Daal:
Stovetop: Add 2.5 cups, ¾ tsp of salt, and water to a pot. Bring to a boil and simmer until cooked through - approximately 30 minutes.
tadka or Baghaar:
top it with a baghaar of oil/ghee, sliced golden garlic, cumin seeds, and whole red chilies.