8 oz Red lentils:* can use others

           -these cook the quicker
  1 1/2 tb Ghee

      1 lg Onion; finely chopped

      2 ea Garlic cloves; finely

           -chopped
      1 ts Ginger root;finely grated or

           -chopped
    1/2 ts Tumeric

      3 c  -Hot water

      1 ts -Salt

    1/2 ts Garam masala

           Coriander, fresh; chopped
           -also called Cilantro
  Wash lentils thoroughly by placing in bowl and covering with water. Remove
  any that float, drain well.
  In heavy based skillet, heat ghee (or butter) and fry onion, garlic and
  ginger a few minutes over medium heat until onion is golden brown. Add
  tumeric and mix to combine well. Add lentils. Fry mixture about 2 minutes.
  Add hot water and bring mixture to boil, then reduce heat so mixture is
  just
  simmering. Cover and cook 15 to 20 minutes. Add salt and garam masala. Stir
  well and finish cooking lentils until they are soft and consistency of
  mixture is quite thick. If there's too much liquid, remove cover so liquid
  will evaporate. Spoon into serving dish. Sprinkle with coriander.