Lentil: Cook rinsed lentils in water with salt until soft. (Cook for about 20-30 minutes).
Melt Ghee butter in a large pan. Add cumin, cardamom, cloves, cinnamon, bay leaf and mix. Add the finely chopped onion and sauté until golden brown. Then take out the cloves and bay leaf and add the pressed ginger and garlic.
Finally pour in the tomato puree and cook on low heat for about 15 minutes.
If you like spicy dishes, you can also add chili pepper.
Once the sauce is done, add the lentils with some lentil water and cook it for a bit.