Heat a pan on high heat and add cumin seeds and onion (and oil if using). Sauté until golden brown, approximately 5 to 7 minutes. Sprinkle some water if the mixture is sticking to the pan.
Add ginger, garlic, jalapeño and tomatoes and mix well. Cover the lid and simmer for 5 to 7 minutes or until softened. Stir occasionally. Sprinkle water if sticking to the pan.
Add chana dal, water, coriander powder, cumin powder, turmeric, crushed red pepper and salt. Bring to a boil.
Reduce heat to low-medium and continue to cook until water dissolves, about 40 minutes.
Add garnishes and serve while hot. Serve with naan if you like!
