For the Dal

1. Place the rinsed lentils, vegetable stock, tomatoes, and salt in a stock pot.

For the Chaunk

1. Heat the oil in a small skillet over high heat and add the mustard and cumin seeds. Fry until the mustard seeds begin to pop, about 10 seconds.
2. Reduce the heat to medium-high and add the chilies, garlic, and ginger. Fry for another 20 seconds.
3. Add the onion and fry until soft and a light caramelized brown, about 5-7 minutes.
4. Add the turmeric, chile powder, asaefoetida, coriander, turmeric, chile powder, cinnamon, and cloves and stir to combine.

Combine the Dal and Chaunk

1. Scrape the contents of the skillet into the stock pot. Stir to combine and bring it to a boil.
2. Reduce the heat, cover, and simmer for about 20 minutes, or until the lentils are done and the soup is a thick consistency, stirring occasionally.
3. Before serving, add the lime juice, a little at a time, according to taste. Add more salt as needed.
4. Serve sprinkled with fresh chopped cilantro.
5. Serve with some fresh naan bread.