In a large pot, combine the mixed lentils, filtered water, roughly sliced ginger, and halved green chili. Bring the mixture to a boil, then cover the pot with a lid. Reduce the heat to a simmer and allow the lentils to cook until tender, about 20-25 minutes. Once done, reduce the heat to low, cover the pot, and set it aside until ready to use.
In a separate pot, heat avocado oil over medium heat. Add cumin seeds and let them brown for a couple of minutes until fragrant.
Stir in the chili powder, turmeric powder, coriander powder, sea salt, and black pepper. Toast the spices for a minute or two, allowing their flavors to bloom.
Add the finely chopped yellow onion to the pot and sauté until translucent.
Incorporate the chopped tomatoes and continue to sauté until they are soft and the oil starts to separate, around 5-7 minutes.
Discard the ginger slices and green chili halves from the lentil pot. Add the cooked lentils, along with their broth, into the pot with the sautéed masala. Mix well and allow the dal to simmer for about 20 minutes, allowing the flavors to meld.
As the dal simmers, add the garam masala and fenugreek powder. Season with additional salt and pepper if needed.
Towards the end of the simmering time, gently stir in the heavy cream. Simmer for an additional 2-3 minutes.
Serve the creamy mixed lentil dal hot, garnished with chopped cilantro.
Enjoy the rich and aromatic flavors of this comforting mixed lentil dal. Pair it with rice, naan, or your choice of Indian bread.
