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Rinse the lentils and add them to a pressure cooker with 4 cups of water, turmeric, and salt. Pressure cook for 3-4 whistles.
In a separate pan, heat oil over medium heat. Add cumin seeds and dried red chili. Let them sizzle for 10-15 seconds.
Add the chopped onion and sauté until translucent, about 2-3 minutes.
Add the minced garlic and grated ginger. Sauté for another minute.
Add the chopped tomato and sauté for 2-3 minutes until softened.
Add the coriander powder, cumin powder, and red chili powder. Stir and cook for 1 minute.
Add the cooked lentils to the tempering mixture and stir to combine.
Garnish with chopped cilantro and serve hot with rice or Indian flatbread.