Rinse lentils in a large pot and pour water. Bring to a rolling boil on a high heat and reduce to medium. Cook until tender, 20 to 25 mins. We are looking for the red lentils to break down completely and the brown lentils to remain in shape.

While the lentils cook, chop and begin to make the onion tomato masala.

On a medium flame, heat ghee in a large pan. Add cumin and fennel seeds, followed by dried red chilies.

Once the seeds begin to sizzle and chilies turn crisp (not burnt), add onions and saute until light golden. Stir in ginger garlic and coriander stems. Saute till aromatic for 1 to 2 mins.

Stir in turmeric, salt, chili powder, coriander powder, cumin powder (optional) and garam masala, followed by tomatoes. Add ¼ cup water and cook until the tomatoes break down completely.

Add the lentils along with the liquid in the pot and mix well. Pour hot water as needed (about ½ cup) and bring to a boil. Simmer for 5 minutes until thick and traces of fats visible on top. (Check photo in the post)

Optionally mash the lentils a bit, for a thicker & creamy consistency. Stir in amchur & fenugreek . Taste test and more salt, chili flakes or garam masala as needed.

Serve brown lentils, with a garnish of coriander leaves. Squeeze some lemon juice if you want. Serve it with a side of cucumber salad, quinoa or rice.

Follow all the above steps on a saute mode. Pressure cook for 10 mins and let the pressure drop naturally. Open the lid and mix. If it is too thick, pour little hot water and saute for 1 to 2 mins. Stir in amchur and fenugreek.