In a large pot or Dutch oven, heat 1 tablespoon of sesame oil over medium heat. Once hot, add the chopped onion and sauté for about 5-7 minutes until softened and translucent. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Add the tomato paste, salt, ground cumin, ground coriander, turmeric, and ground cardamom to the pot. Stir well, allowing the spices to toast slightly in the oil for about a minute.
Add the dried yellow split peas (or red lentils) to the pot, stirring to combine with the sautéed mixture.
Pour 4 cups of vegetable broth into the pot. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30-35 minutes, or until the peas are tender.
For a creamier texture, use an immersion blender to blend part of the Mung Daal. If you prefer a chunkier consistency, skip this step.
Taste the Mung Daal and adjust the seasoning if necessary. Add more salt or spices to suit your preferences.
Ladle the Mung Daal into bowls and garnish with freshly chopped cilantro. Serve warm with rice or your favorite flatbread.
