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Via Peter McDermott
Wash the red lentils and cover them with double the amount of water.
Add the turmeric and tinned tomatoes to the lentils.
Bring the lentil mixture to a boil and let it simmer for about 20 minutes until it becomes a thick, yellow stew.
In a separate pan, heat the ghee and add the cumin seeds. Fry until the cumin seeds turn brown.
Add the chopped green chili to the fried cumin seeds.
Add the cooked lentil mixture to the spiced ghee and stir to combine.
Adjust the consistency by adding more water if it's too thick, or let it simmer to thicken if it's too thin.
Season with salt and a touch of sugar to balance the flavors.
Garnish with fresh coriander (if using) and a squeeze of lemon juice (if using).