Heat 2 tablespoons of oil in a large saucepan on medium heat.

Saute thinly sliced onion, crushed garlic and thinly sliced ginger for 6-8 minutes, until golden and tender.

Add 2 teaspoons of ground cumin, 1 teaspoon of ground turmeric and thinly sliced long red chili pepper; cook for 1 minute, until fragrant.

Stir in 4 cups of vegetable stock and 2 cups of rinsed dried lentils.

Bring to a boil on high heat.

Reduce heat to low.

Simmer, stirring occasionally, for 35-40 minutes, until lentils soften. Season to taste.

Stir in 1/2 cup of cilantro leaves.

For the salad, combine sliced tomatoes, thinly sliced red onion rings, and 1/2 cup mint leaves in a bowl.

Add 2 tablespoons of oil and 1 tablespoon of lime juice to the salad.

Serve dahl with salad, roti, and lime wedges, if desired.