Rinse the red lentils under cold water until the water runs clear.

In a large pot, combine the rinsed lentils and 4 cups of water. Bring to a boil, then reduce to a simmer for about 20 minutes until the lentils are tender.

While the lentils are cooking, heat ghee or oil in a frying pan over medium heat.

Add cumin seeds to the hot oil and let them sizzle for about 30 seconds.

Add the chopped onions and sauté until they turn golden brown.

Stir in the chopped tomatoes, green chilies, turmeric, and salt. Cook until the tomatoes soften, about 5 minutes.

Once the lentils are cooked, gently stir the tadka mixture into the pot of lentils.

Let the combined mixture simmer for another 5-10 minutes.

Remove from heat and garnish with fresh coriander leaves before serving.