A great way to finish a dal-lentil dish is to heat some oil (or ghee - clarified butter) at quite high heat, and add a tablespoon of black mustard seeds. Cover, and be careful as the seeds pop like popcorn. Once they start popping you can add (as options) curry leaves, a dried chilli, a pinch of aesofoteda (hing). Cook only for a few seconds, and add a ladle-ful of the lentils. Cook and incorporate for a minute, and add back to the dal to season the whole dish. Use a fair bit of oil as that carries the flavour through the whole dish. And usually that's the only oil in the dish, so it is still low-fat.