Cook the jasmine rice according to package instructions. Once done, fluff with a fork, season with salt and pepper, and cover with a lid.

In a pot, combine lentils, ground turmeric, salt, and 1½ cups of water. Bring to a boil, reduce heat, cover, and simmer until the lentils are tender. Remove from heat.

In a heavy-bottomed pan, heat ghee over medium heat. Add cumin seeds, crushed coriander seeds, and cloves. Sauté until fragrant.

Add chopped red onion, 1 clove minced garlic, fresh ginger, and green chili. Cook for 3–4 minutes until soft and lightly browned.

Add chopped tomato and a pinch of salt. Mix well, cover, and cook for 7–8 minutes until the tomato is very soft.

Stir in ground cumin, garam masala, chili powder, chopped cilantro, and dried fenugreek leaves. Cook for 30 seconds.

Add the cooked lentils and simmer for 3–4 minutes. Add extra water if needed. Remove the whole clove before serving.

Heat a nonstick pan over medium heat. Warm naan on both sides until golden. Mix butter with minced garlic and spread on naan. Cut into wedges.

Mix coconut water with lime wedges in a pitcher or glass.

Serve the dal tadka with a side of jasmine rice, garlic naan, and two glasses of coconut lime water.