| 1. | In a bowl, cover dal with water at least 1 inch/2.5 cm above dal. Soak 1 hour. Drain. |
| 2. | Heat 2 tbsp/30 ml ghee in Handi on medium heat about 3 minutes. Add chopped onion and stir fry till transparent (about 1 minute). Add dal, salt, turmeric, red chilli and coriander powders. Stir fry about 3 minutes. |
| 3. | Add tomato and green chillies. Mix. Add water. Stir. Bring to boil. |
| 4. | Reduce heat to very low. Cover. Put ¼ cup water on lid. Simmer 10 minutes. |
| 5. | Scatter sliced onion over dal. |
| 6. | In a small pan, heat remaining ghee (2 tbsp/30 ml) on medium heat about 1 minute. Pour ghee over dal in Handi. Sprinkle coriander leaves. |
| 7. | Cover. Add ¼ cup water to water already on lid. Cook about 10 minutes, or till dal is cooked. Serve hot with paratha. |