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In a pot, sauté the onions in ghee or oil until they turn golden, then add minced garlic until they become aromatic, and sauté for a couple of minutes.
Then add the tomato juice and tomato puree, along with all your spices and Maggi cube, and stir everything, and leave the tomato for a couple of minutes until it thickens and some water evaporates.
Add the lentils to the pot and add a little bit of water, and cook the lentils over low to medium heat until they are cooked tender.
Meanwhile, make the aromatic oil. In a small pan, take some ghee (or oil), take about 1-2 cloves of minced garlic, and fry in the ghee until they turn aromatic. Add a pinch or two of coriander and stir for a couple of seconds.
Pour the aromatic oil on top of the lentils just before serving.
Enjoy warm!