Dal (Lentils)

1 cup lentils (toor or yellow)
4 cups water
2 tsp turmeric
salt to taste (approximately 1/2 tsp)
cayenne pepper to taste (approximately 1/2 tsp)
1-2 tbsp oil
2 tsp minced garlic or 4-5 cloves garlic, diced
2 tsp minced ginger
1-2 tsp cumin seeds
1 onions, diced (optional)
1 can whole tomatoes (strained) or 1-2 tomatoes, cut

1. Rinse lentils until clear.
2. In a pot, combine lentils, water, turmeric, salt, and pepper. Bring to a boil and then reduce heat to simmer for 30 - 45 minutes.
3. To spice the lentils, you must create a vaghar or tadka (spice-infused oil). To do this, place oil, garlic, ginger, cumin seeds, and onions in a small pan or ladle. Heat until the seeds start to pop but make sure not to burn ingredients. Mix vaghar with lentils along with tomato.
4. Garnish with lime / lemon juice, cilantro, and clarified butter (ghee). Serve with rice or bread.

I am up for any suggestions that other people have.

I also have also heard that dal turns out well in a slow cooker (Crock Pot). After bringing lentils to a boil, place in a slow cooker and cook 6-7 hours on low. Then add vaghar and tomatoes and cook an additional hour. For the Gujuratis, dal dhokli is suppose to turn out well also.