Rinse the moong dal under cold water until the water runs clear.

In a heavy-bottomed pot, combine the rinsed moong dal and 3 cups of water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-20 minutes until the dal is tender.

Meanwhile, heat 1 tablespoon of vegetable oil or ghee in a separate pan over medium heat.

Add 1 teaspoon of cumin seeds and cook for about 30 seconds, until fragrant.

Add the finely chopped onion and sauté for 5-6 minutes until golden brown.

Stir in the ginger-garlic paste and cook for 1 minute.

Add the chopped tomato, turmeric powder, and garam masala; cook for 3-4 minutes until the tomatoes soften.

Pour the cooked dal into the spice mixture and stir well. Simmer for 5 minutes to allow the flavors to meld.

Season with salt to taste and stir. Remove from heat.

Garnish with fresh cilantro and serve hot.