If using dried lentils, rinse thoroughly until the water runs clear. Set aside and let soak for an hour or so.
Add the lentils to a large pot and add the water. Bring to a boil. Skim off any foam that rises
Thinly slice the onion and chop the tomatoes up. Once the water comes to a gentle boil, add them with the ginger slices.
Add in the bay leaves, ground coriander and turmeric and stir well. Cover the pot with a lid and let cook for 30 minutes. Stir every 5 to 10 minutes to prevent an lentils from sticking to the bottom of the pot and burning.
After the 30 minutes, take off the lid and cook for another 10 minutes uncovered to let reduce a bit.
Heat a small pan over medium high heat and add the ghee.
Add the cumin and coriander seeds and cook in the ghee for 30 seconds or so. Thinly slice the garlic and add it. Cook for aonother minute or so, until the spices are fragrant and the garlic is golden.
Tip the tarka into the daal pot and mix well. Add coriander if wanted to garnish and serve!
