In a thick-bottomed saucepan or cast iron pot, heat mustard oil. Once hot add in all the whole spices and let them splutter.
Now add the coriander stalks, garlic and saute for 2 minutes. Add in the onion, chilli and saute for 5-6 minutes till the onion is nice and golden. Always add some salt when you cook onions.
Add in the spice powders, mix well and add 1 tbsp of water to prevent them from burning. Tip in the tomatoes. Mix it well, saute for 2-3 minutes.
Tip in the lentils, mix it well. Add 3/4 cups of water. Keep it on medium flame and simmer for 10 minutes.
Add freshly chopped coriander and golden ghee. Mix it well.
Serve hot with rice or rotis.