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

Sauté Aromatics: Heat the oil in a pot over medium heat. Sauté the onion until translucent. Add ginger and garlic along with the seasoning blend and sauté for about 30 seconds until fragrant.

Cook Lentils: Add the crushed tomatoes and season with salt and pepper. Stir in the red lentils and chicken broth. Bring to a simmer with a vented lid, stirring occasionally, until the lentils are tender, about 15–20 minutes. Add extra broth if needed.

Prepare Naan: Heat a nonstick pan over medium heat. Warm naan on both sides for about 20 seconds per side. Spread with garlic butter and cut into wedges.

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

Prepare Coconut Lime Water: Add lime wedges to the coconut water.

Serve: Plate the dal tadka garnished with cilantro alongside rice and garlic naan. Serve with coconut lime water.