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Place the dal(s) in a small bowl and wash thoroughly until the water runs clear. Soak in warm water for 30 minutes, up to 2 hours.
Rinse, drain, and place the dal in a stock pot or Dutch oven. Add the remaining ingredients under ‘For the Dal’ and stir to mix.
Bring the dal to a boil over high heat, covering with a lid to make it boil faster.
Reduce the heat to medium/medium-high, cover with the lid ajar, and simmer for 25-30 minutes, until tender.
Turn off the heat. Blend around half to ¾ of the dal using an immersion handheld blender.
Stir in the cream (or milk). Taste and adjust salt, if needed.
Turn on the low-medium and allow the dal to simmer and thicken while you proceed with the Tarka.
Heat oil and ghee in a small skillet over medium heat. Add the cumin seeds and whole dried chilies.
Add the garlic and green chili pepper and sauté until the garlic turns golden brown.
Turn off the heat and sprinkle in the Kashmiri Chili or paprika.
Pour the Tarka over the gently simmering dal. Garnish with garam masala and cilantro, and sprinkle the lemon juice on top.