In a pot, heat the oil over medium-high heat. Once hot (you will notice a shimmer on the surface of the oil, takes about 30 seconds to heat up) add the red chillis.
Stir, wait for 10 seconds before adding the dhal, water and turmeric. Let simmer for 20 minutes, till the dhal is tender. At this time the dhal still holds its shape. If you would like it thicker and smoother cook for another 10 minutes.
Season with salt to taste, turn off the heat and add the ghee. Stir and serve hot with a bowl of rice, or home made naan and a side of masala prawns or one-bite fish pakoras
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