==Ingredients==

  * 2-inch piece ginger, peeled, sliced
  * 6 cloves garlic, crushed
  * 1/2 cup ghee
  * 2 yellow onions, thinly sliced
  * 1/2 teaspoon cayenne pepper
  * 1 tablespoon ground coriander
  * 2 teaspoons ground cumin
  * 2 teaspoons turmeric
  * 1 1/2 cups masoor dal (hulled red lentils)
  * Salt
  * 2 teaspoons black mustard seeds
  * 1 teaspoon cumin seeds
  * 2 Thai green chilies, stemmed and sliced

==Method==

  - Add the ginger, garlic, and 1/4 cup of water to a blender and process until smooth.
  - Pour half of the ghee into a large pot set over medium-high heat. Dump in the onions and cook, stirring often, until they are well browned, about 20 minutes.
  - Pour in the garlic and ginger puree along with the cayenne, coriander, ground cumin, and turmeric. Cook until the water has nearly evaporated, about 5 minutes.
  - Pour in 4 cups of water along with the lentils. Bring to a boil, then reduce to a simmer and cook for 20 minutes, stirring occasionally.
  - Add the rest of the ghee to a large skillet over medium-high heat. Toss in the mustard seeds, cumin seeds, and chilies. Cook, stirring occasionally for about 2 minutes. Ladle some of the lentils into a bowl and pour some of the ghee and chili mixture on top.

====Notes====
From http://www.seriouseats.com/recipes/