Step 1

Wash and drain the lentils.

Step 2

In a large pot, add in the lentils, water, diced onions, ½ the garlic and 2/3rds of the green chilies, 1 tablespoon of ghee, all the spices except the panch phoron.

Step 3

Bring to a boil and then simmer over medium low for 15-20 minutes until the lentils are tender.

Step 4

Take a whisk and break up the lentils, whisking vigorously for a couple of minutes until it becomes well combined.

Step 5

Add in the cilantro.

Step 6

In a separate frying pan, melt the ghee and add in the thinly sliced onions and the remainder of the chili. Cook until the onions begin to caramelize.

Step 7

Add in the garlic and the panch phoron and stir until the panch phoron begins to sputter.

Step 8

Turn the heat to low and add in one scoop of the daal into the frying pan.

Step 9

Pour everything back into the daal pot.

Step 10

Cover and simmer for a few more minutes.

Step 11

Garnish with some more cilantro and serve hot.