In a large dutch oven, heat 2 tbsp of olive oil over medium/low heat. Add chopped onion. Cook for 3-5 minutes until lightly browned.
Add garlic and ginger and continue to cook for an additional minute.
Add cumin, chili powder, curry powder, and garam masala. Gently stir to ensure vegetables are all evenly coated with the spices. Cook for one minute.
Add lentils, chicken stock, coconut milk, tomatoes and salt/pepper. Bring to a low simmer and cook for 25 minutes, or until lentils are just tender (being mindful to not overcook lentils).
Once lentils are cooked, recheck seasoning (adding more salt if necessary), add the juice of one lime and a handful of chopped cilantro.
To serve, add a cup of basmati rice to a bowl and ladle a generous serving of dal on top. Garnish with additional lime wedge and cilantro.
Enjoy!