Prep the ingredients per the instructions above.

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

Heat the oil in a pot over medium heat. Add the chopped onion and sauté until translucent.

Add the ginger, one clove of minced garlic, and the seasoning blend (turmeric, coriander, and clove). Sauté for about 30 seconds until fragrant.

Stir in the crushed tomatoes and season with salt and pepper.

Add the red lentils and chicken broth. Bring to a simmer, cover with a vented lid, and cook for 15–20 minutes, stirring occasionally, until lentils are tender. Add more broth if needed.

While the lentils cook, prepare the naan. Heat a nonstick pan over medium heat and warm each naan on both sides, about 20 seconds per side.

Melt the butter and stir in the remaining minced garlic. Brush the warm naan with garlic butter and cut into wedges.

Stir the ground cumin, garam masala, chili powder, chopped cilantro, and dried fenugreek leaves into the cooked dal. Let simmer for another 30 seconds.

Squeeze the lime wedges into the coconut water and stir. Add ice if desired.

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