Wash the lentils. Do not soak. Put the lentils and Ingredients A in a stock pot with enough water to cover plus a little more.
Cook until the lentils are tender, about 30 minutes. Add Ingredients B. Cook for a further 35 minutes or until lentils are completely cooked.
Heat ghee in a small frying pan. Fry onions, cumin seeds and red chillies. Pour over prepared dal. Serve hot with naan/ rotis.