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PdfMake the dal 1 hour plus 50 min: put the lentils in a bowl, add water to fully cover them, and set aside at room temp to soak for 1 hour. Drain thoroughly.
In a large pot over high heat, combine the masoor dal, bay leaf, turmeric, salt, and 4 cups water and bring to a boil. Reduce heat to medium-high, give the lentils a stir and insert a large long-handled spoon into the pot (to prevent boiling over.) Cook with spoon inserted until the lentils are soft but still retain their shape and the entire mixture resembles a thick soup, 20-30 minutes. Remove from the heat and let sit for 15 minutes. Add lime juice and set aside.
Make the seasoning: In a small pan or butter warmer over medium-high heat, warm the ghee or olive oil. Once the ghee melts, add the cumin seeds and cook until they start to sputter and brown, which should take seconds or up to a minute. Immediately remove from heat and stir in the dried chilis, cayenne pepper, and asafetida (optional).