Masoor Dal (Red Lentil Soup)

In a medium pot, combine the rinsed lentils, water, turmeric, salt, and chopped tomato. Bring to a boil over high heat, skimming off any foam that rises to the surface.
Reduce heat to low, cover partially with the lid ajar, and simmer for 18-20 minutes, stirring occasionally, until the lentils are fully soft and have broken down into a thick, porridge-like consistency.
Use a whisk or the back of a ladle to stir vigorously for 30 seconds, which helps break down any remaining lentils and creates a smooth, creamy texture. Add more hot water if the dal is thicker than you like.
Keep the dal warm over the lowest heat while you prepare the tempering (tadka).
In a small saucepan or tempering pan, heat the ghee over medium heat until it shimmers.
Add the cumin seeds and let them sizzle for 15-20 seconds until fragrant and slightly darker.
Add the sliced garlic and dried red chili, and cook for 30-45 seconds, stirring constantly, until the garlic turns light golden; watch closely as garlic burns quickly and turns bitter.
Add the chopped onion and cook for 3-4 minutes until softened and lightly golden at the edges.
Stir in the red chili powder and immediately remove the pan from heat to prevent the chili powder from scorching.
Pour the sizzling tempering directly over the pot of cooked dal; it should sizzle audibly on contact.
Stir the tempering into the dal, taste, and adjust salt as needed.
Stir in the lemon juice and garnish with fresh cilantro before serving hot with steamed rice or roti.