• Cook the lentils in a saucepan or a pressure cooker (Instant Pot) until done to preference. Saucepan- Cook the red lentils + water over medium heat for 20 to 25 minutes. (30 to 40 minutes for split peas or split chickpeas(chana dal).)
• Pressure cooker/Instant pot: Manual for 1 to 2 mins. Natural release.
• Add ginger and chile and mix into the simmering lentils. You can also make a paste of the ginger chile and add to the saucepan. Add turmeric, salt, chard and cashew cream and mix in. Cook for another 10 mins over medium heat. Add lime juice to taste and continue to simmer over low heat while you make the tempering. At this point you can also add in 1 chopped tomato.

Make the tempering:

• Heat oil in a small skillet over medium heat. Add cumin seeds and let them start to change color. 2 mins. Add cardamom, cloves, cinnamon and red chilies and cook for a minute or until fragrant. Reduce heat to low-medium. Add garlic and cook until golden. 4 to 5 mins.
• Add this tempering to the simmering lentils, mix in. Cook for a minute. Let the Dal sit for a few minutes for the tempering to infuse. Taste and adjust salt and heat. Garnish with cilantro and red pepper flakes. Serve with cooked rice or grains or flatbread. You can remove the cinnamon stick and cloves just before serving. I usually leave it in and whoever gets it fishes it out. The whole spices cotinue to infuse the dish as they sit.