Check the lentils for stones and wash them in several changes of water or until the water starts to run clear.
Cook for a total of an hour stirring now and again. At the end of the hour you should have a pale yellow soup like mixture.
Add the turmeric and garam masala to the onions and cook for a few more seconds.
This dish can also be used as an ingredient in chicken Dhansak. Make a chicken curry using the basic sauce recipe I posted the other day but using less of the curry sauce. Also put a Tablespoon or two of lemon juice in with the sauce when you are making the dish. In case you are wondering what ghee is, it is clarified butter. If you cannot get it you can make it. Here is how I do it.
Melt a pack of unsalted butter in a pan and then drain through a coffee filter. Discard all of the sludge that is left and leave the rest to cool. You should be left with a clear golden liquid that sets hard. Ghee is used in indian cooking because it has a much higher burn temperature than normal butter.