Tadka Dal with Roti

Ingredients

• ¾ cup dried moong dal (split yellow mung beans) (about 5½ ounces)
• ¾ cup dried masoor dal (split red lentils) (about 5 ounces)
• ¾ cup dried toor dal (split pigeon peas) (about 5¾ ounces)
• 2 ½ teaspoons kosher salt, plus more to taste
• 1 ½ teaspoons ground turmeric
• 6 to 7 cups water, divided
• 1 ½ tablespoons canola oil
• 4 green cardamom pods, crushed, shells discarded
• 4 whole cloves
• 1 ¼ teaspoons cumin seeds
• 1 medium-size yellow onion, finely chopped (about 2 cups)
• 2 medium-size fresh serrano chiles, stemmed, seeded if desired, and finely chopped (about 2 1/2 tablespoons)
• 1 medium tomato, chopped (about 1 cup)
• ¼ cup roughly chopped fresh cilantro, plus more for garnish
• 2 cups atta (Indian whole-wheat flour) (about 8 5/8 ounces), plus more for dusting
• .75 to 1 cup water, divided
• ¾ teaspoon kosher salt
• Melted ghee, for brushing
• 3 tablespoons ghee
• 3 small dried chiles (such as Diaspora Co. Whole Sannam Chillies), or more to taste
• 1 teaspoon cumin seeds

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