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PdfMeasure out the lentils into a medium bowl and top it off with water. Rinse the lentils by rubbing them with your fingertips. Tilt the bowl to pour out the cloudy water. Repeat 3 to 5 times until the water after rinsing is much clearer. Drain this as well.
Heat the spiced clarified butter in a medium saucepan over medium-high heat. Once it appears to shimmer, add the onion and ginger. Stir-fry the medley until it is amber brown in color, about 5 minutes.
Stir in the ground berbere, Madras curry powder, annatto, and salt. The heat in the pan is just right to cook the ground spices without burning them. This won't take more than 15 to 20 seconds.
Mix in the tomato paste and add 3 cups of water along with the lentils. Bring it to a boil over medium-high heat. Then lower the heat to medium and continue simmering vigorously, uncovered and stirring occasionally, until the lentils are cooked, mushed up, and the sauce has thickened, about 20 minutes.
Stir in the cilantro and serve.