Heat ghee in a large saucepan. Add onion, garlic and ginger and sauté for 3-4 min until onion is a little soft.
Add chili, cumin, coriander, cinnamon, salt and turmeric. Now mix in the split peas until everything is well blended together.
Add the tomatoes together with their juice. Lightly break up the tomatoes with the back of a spoon.
4. add water and let it boil. Reduce to very low heat and gently simmer without a lid for about 40 min, until most of the liquid has been absorbed and split peas are soft. Occasionally skim off foam with a slotted spoon.
5.Gradually mix in garam masala and season after each addition. Bring to the table hot.
Tip: Use a coated saucepan if possible, as the mixture is very heavy and occasionally sticks to the bottom of the pan. If the dhal is stirred too much, the lentils will break down and the dish will lose its consistency or bite.
Dried pulses and lentils can be cooked in a similar manner. However, the soaking and cooking times are different. Therefore, follow the cooking instructions.
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