In a large pot add the lentils and the water then allow the water to come to a boil.
Once the water has come to a boil cover and leave to gently simmer on medium heat for 30 minutes until softened.
As the lentils are cooking, in a separate pot heat up the oil on medium heat until hot.
Add the cumin seeds, crushed chillies, and bay leaves then sauté for 1-2 minutes until fragrant.
Add the chopped onions and cook for 4-5 minutes until golden brown and soft.
Add the turmeric powder, chilli powder, garam masala, and salt before cooking the spices for a few more minutes – add 2 tablespoons of water to help release the colours from the spices and prevent any burning.
Add the tomatoes and cook for 3-4 minutes until softened.
Once the lentils have cooked add them along with the remaining water and then cook for 10 minutes on medium heat.
When the desired consistency is reached remove the pot from the heat.
In a separate pan add the ghee and allow it to melt. This is for the tadka.
Add the chopped garlic, chilli powder, and cumin seeds then sauté for 1-2 minutes until fragrant.
Add the tadka to the lentil curry – tadka can also be added upon serving if preferred.
Garnish with coriander then enjoy!