Soak the masoor dhal (red lentils) for 30 minutes to 1 hour. Discard the water.

Add 2-3 cups of fresh water to the soaked red lentils in a pot and cook with the lid closed.

When the water comes to a boil add green chilies, turmeric, Madras curry powder, and salt to taste. Cook on medium heat with the lid closed for 20-30 minutes until the red lentils are soft and well cooked.

In another pan, begin making the seasoning by heating up the olive oil. Add mustard seeds and when they begin sputtering add the cumin seeds and red chilies. Stir and quickly add the curry leaves, onion, and garlic.

Stir until the onions turn light brown then add the cilantro and stir for a minute. Add the cooked lentil mixture to the pot, stir, then turn off the stove and leave it with the lid covered for 5 minutes.

Add lime juice and salt to taste.