Pressure cook masoor dal until tender and mushy, about 3 whistles or 6 minutes in instant pot. Alternately cook in a medium-size saucepan for about 15~18 minutes.

While the lentils are cooking, heat oil in a large skillet over medium heat. Add the cumin seeds and cook till fragrant, about 10 seconds.

Add the onions, ginger and chilies and cook till the onions are lightly browned, about 8~10 minutes.

Add the potatoes along with ground cumin, coriander, turmeric, cilantro and salt. Cook for about 2 minutes to cook the spices.

Add ½ cup of water and bring to a boil. Lower the heat to medium low, cover the pan and cook, stirring occasionally, until the potatoes are tender, about 10~12 minutes.

Once the lentils are cold enough to handle, whisk until smooth or use an immersion blender to make them smooth.

Stir in the creamy lentil sauce into the potato mixture and cook for 8~10 minutes for the flavors to mingle.

Stir in lime juice just before serving. Serve hot with rice or roti.