Rinse the dal thoroughly until the water runs clear, then simmer in a deep saucepan with fresh water until the lentils are completely tender.

While the lentils boil, heat ghee and fry the cumin seeds and shallots until the shallots begin to soften and brown.

Add the green chiles and garlic, cooking for several minutes more until the shallots are golden, then stir in the turmeric and garam masala to release their scent.

Pour the spice-infused ghee into the cooked lentils, add salt, and stir well, adding a splash of hot water if you prefer a thinner consistency.