• Rinse the lentils through a sieve until the water runs clear.
• In a medium pot, add the rinsed lentils and broth. Bring to a boil, once boiling reduce to a simmer. Stir occasionally until the lentils are soft and have absorbed most of the broth.

While the lentils cook, make the tadka:

• In a separate saucepan, heat olive oil and butter.
• Once the butter has melted, add the chopped onions and chili peppers and sauté for 5 minutes or until soft. Add the minced garlic and diced tomatoes and sauté an additional minute.
• Season with cumin, chili powder, turmeric, and salt.
• Once the lentils are finished cooking, stir the tadka into the pot. Taste and add more seasoning if needed. Allow the dal to simmer for a few minutes so the flavors can come together.
• Serve with basmati rice and toasted naan bread.