Silky red and yellow lentils are simmered to a cozy, porridge-like texture, then ‘fried’ in a fragrant tadka of cumin, mustard seed, aromatics, and tomatoes. Bright lemon and fresh cilantro lift this deeply savory, comforting dal.
Wash the red and yellow lentils and drain.
Combine the lentils with 3 cups water in a saucepan over medium heat; cook 18–20 minutes until the yellow lentils are tender, then reduce heat to low and simmer.
Meanwhile, heat the oil in a skillet over medium heat. Add cumin seeds and mustard seeds; let them sizzle and pop until cumin darkens and mustard pops.
Add asafetida, green chili, onion, garlic, ginger, and a pinch of salt; cook, stirring occasionally, until onions turn translucent, 5–7 minutes, adding splashes of water as needed.
Stir in ground coriander or garam masala (or both), turmeric, and cayenne/red chili powder.
Add tomatoes, lemon juice, and a splash of water; cook until tomatoes are saucy and mash larger pieces, about 6 minutes.
Pour the cooked lentils into the skillet. Add salt and half the cilantro; simmer 3–4 minutes until bubbling.
Taste and adjust salt and spice; add a dash more lemon juice if needed.
Garnish with remaining cilantro and serve hot with rice or flatbread and vegetable sides.