Rinse both the lentils and rice thoroughly under cold water until the water runs clear. If you have time, soak the lentils for 30 minutes to help them cook evenly and quickly.
In a small pan, toast the cumin seeds over medium heat until fragrant and slightly darker, about 30 seconds. Remove from heat and set aside.
Heat the ghee or oil in a large pot over medium heat until shimmering. Add the toasted cumin seeds and cook until they crackle and release a smoky aroma.
Add the minced garlic and ginger to the hot oil; sauté for about 1 minute until fragrant, with a slight sizzle and a warm, inviting aroma filling the air.
Stir in the ground turmeric and cook for another 30 seconds to enhance its earthy aroma and vibrant yellow color.
Add the rinsed lentils and rice to the pot, stirring to coat them with the aromatic spices and oil. Let them toast slightly for about 1 minute, releasing a nutty aroma.
Pour in 4 cups of water, increase the heat to high, and bring everything to a gentle boil. Once bubbling, reduce the heat to low, cover the pot, and let it simmer gently for 20-25 minutes until the lentils are soft and creamy, and the rice is fluffy.
Check the consistency; if the dal is too thick, add a splash of hot water and stir. Season with salt to taste and cook for another 2-3 minutes to meld all flavors.
Turn off the heat and squeeze fresh lemon juice into the dal, stirring gently to brighten the flavors and add a lovely citrus note.
Let the dal rest off the heat for 5 minutes, allowing the flavors to deepen. Fluff the rice gently with a fork and serve the dal hot, garnished with chopped fresh coriander if desired.
