Rinse the split yellow lentils under cold water until the water runs clear. Soak the lentils in water for about 30 minutes, then drain.

In a large pot, add the soaked lentils and 4 cups of water. Bring to a boil, then reduce the heat to a simmer. Cook for about 25-30 minutes or until the lentils are tender. Stir occasionally and add water if necessary to prevent sticking.

In a separate pan, heat the oil or ghee over medium heat. Add cumin seeds and let them sizzle for a few seconds.

Add the chopped onions and sauté until they become translucent.

Stir in the ginger-garlic paste and cook for another minute until fragrant.

Add the chopped tomatoes and green chilies. Cook until the tomatoes soften and begin to break down.

Add turmeric powder, red chili powder, and salt. Mix well and cook for an additional 5 minutes.

Once the lentils are cooked, add the onion-tomato mixture to the pot of lentils. Stir to combine and let it simmer for an additional 5-10 minutes. Adjust salt as needed.

In a small pan, heat a piece of charcoal until it is red hot. Place the hot charcoal in a small bowl and add a tablespoon of oil or ghee on top. Carefully place the bowl in the pot of dal and cover it immediately to trap the smoke. Let it sit for 5-10 minutes for a smoky flavor.

After smoking, remove the charcoal and stir in garam masala. If desired, stir in butter for added richness.

Garnish with freshly chopped coriander leaves before serving.

Serve hot with rice or flatbreads of your choice.