Start by soaking the dal in water for an hour. After soaking strain out the dal and add fresh water into a stock pot, add the dal and salt. Bring to a boil and reduce the heat. Allow it to simmer and cook until soft. Should take 20-25 mins. Add more water if needed. While this is cooking prep all the ingredients for the tadka.
Once the dal is softened and cooked, the water should be absorbed. If the liquid is too much you can strain it out or else leave it in. At this stage you can blend the dal or leave it chunky. I like it chunky.
In a sauté pan add the ghee and oil, cumin seeds, green chili, ginger, garlic, red chili. Let this cook on low heat until browned. Add the spice powders, hing and cook for a minute. Pour most of the tadka over the cooked dal and stir together, season once more.
Serve in a bowl with the remaining tadka on top, fresh coriander and some rice on the side. You can also roast papad.