Wash and drain the lentils.

In a large pot, add in the lentils, water, diced onions, ½ the garlic and 2/3rds of the green chilies, 1 tablespoon of ghee, all the spices except the panch phoron.

Bring to a boil and then simmer over medium low for 15-20 minutes until the lentils are tender.

Take a whisk and break up the lentils, whisking vigorously for a couple of minutes until it becomes well combined.

Add in the cilantro.

In a separate frying pan, melt the ghee and add in the thinly sliced onions and the remainder of the chili. Cook until the onions begin to caramelize.

Add in the garlic and the panch phoron and stir until the panch phoron begins to sputter.

Turn the heat to low and add in one scoop of the daal into the frying pan.

Pour everything back into the daal pot.

Cover and simmer for a few more minutes.

Garnish with some more cilantro and serve hot.