Place the washed urad dal and optional dried chiles in a medium pot.
Add enough water to cover by about 1/2 inch.
Bring to a boil, then reduce the heat to a steady simmer.
Cook for about 20 minutes, or until the beans are soft, stirring occasionally.
Add more water as needed to prevent sticking and to achieve your desired consistency.
While the dal is cooking, prepare the tarka.
Heat the butter or oil in a small skillet over medium heat.
Once the butter is melted or the oil is hot, add the minced ginger and cook, stirring constantly, for about 3 minutes until soft and golden.
Sprinkle the ginger generously with salt and pepper.
Add the poppy seeds and stir continuously for about 1 minute until they are fragrant and lightly toasted—be careful not to burn them.
Stir the minced cilantro into the skillet and cook just until it wilts and turns a vibrant green, about 30 seconds.
Turn off the heat.
When the dal is tender, pour the entire hot tarka mixture into the pot.
Stir well to combine, taste, and adjust the seasoning if necessary before serving immediately.
Don't have poppy seeds? Toasted white sesame seeds or sunflower seeds make a delicious substitute.
