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In a pot, heat some neutral oil over medium heat.
Add the diced onions and fry them until they turn golden brown.
Stir in the ginger and garlic paste, cooking until the raw aroma dissipates.
Add the diced tomatoes and green chilies, sautéing until the mixture becomes very soft.
Incorporate the spices: Daal masala, garam masala, coriander powder, cumin powder, salt, and Kashmiri red chili powder, mixing well.
Add the washed and drained masoor daal to the pot and stir to combine.
Pour in the hot water and bring the mixture to a boil.
Once boiling, cover the pot with a lid, reduce the heat to low, and let it simmer for about 20 minutes until the daal reaches your desired texture.
Before serving, garnish with chopped cilantro or kasoori methi and a squeeze of lemon.