Rinse lentils and add them to a 3-4 quart pot with 6 1/2 cups water. Bring the mixture a boil on high heat and then reduce the heat to medium. Remove any foam that rises to the top (this will help support digestion).
After removing the foam, add the finely chopped tomatoes, grated ginger, coriander and turmeric powders, and salt. Continue to let the daal simmer for 10 minutes or so. Then using a potato masher, gently mash the tomatoes—until the tomatoes are broken down and blended into the mixture (about 1 min). Continue to let the daal simmer.
In a small pot or small frying pan, warm the ghee or coconut oil on medium-high heat. Be careful not to let the oil get too hot. Add in the cumin seeds and garlic slices. Once the garlic is nice and golden, immediately and slowly add the infused oil to the simmering pot of lentils. Stir and let the daal continue to simmer so all flavors meld together. About 5 minutes or so. Then turn off the stove.
Add in the lemon juice and chopped cilantro. Stir and serve immediately.