Step 1

Put lentils in a bowl; add water to cover. Soak at room temperature 1 hour; drain.

Step 2

In a large pot combine lentils, bay leaf, turmeric, 1 tsp. kosher salt, and 4 cups water. Bring to boiling over high; reduce heat to medium-high, give lentils a stir, and insert a large long-handled spoon into the pot (to break the surface tension and prevent boiling over). Cook with spoon inserted until lentils are soft but still retain their shape and mixture resembles a thick soup, 20 to 30 minutes. Remove from heat; let sit 15 minutes. Add lime juice. Set aside.

Step 3

For seasoning, in a small pan or butter warmer over medium-high, warm ghee or oil. Once ghee melts or oil begins to shimmer, add cumin seeds and cook until they start to sputter and brown, which should take seconds. Immediately remove pan from heat and stir in dried chiles, red chile powder, and, if desired, asafetida. Add to cooked dal and mix thoroughly. Serves 4.