3 Tablespoon(s) ghee
1 Cup(s) lentils
3 Cup(s) chicken broth
2 Tablespoon(s) garam masala
1 Teaspoon(s) turmeric
2 pods cardamom
1 chopped onion, white
6 Clove(s) garlic
1 Tablespoon(s) minced ginger
2 Tablespoon(s) ground coriander
2 Teaspoon(s) ground cumin
1 potato, sweet
1/2 Cup(s) halved, baby carrot
1. Sauté onions and garlic till onions are somewhat translucent.
2. Add spices so they get heated, then...
3. Add lentils, vegetables, and liquid.
4. If you're using a pressure cooker, put on the lid and bring to high pressure for 10 minutes. Then let it cool naturally (don't run under water). When you can take off the lid without blowing up the kitchen, then your Dal is ready.
4.5 If you're using a regular pot, bring to a boil and then turn down the heat to a low simmer, and put a tight fitting lid on. I don't know when it will be ready ... 45 minutes?
If the flavor is not exciting enough, add more coriander. You can also spice it up with chilies. The flavor base of these dal dishes is ginger/garlic paste (equal parts of the two, with a bit of water, in a blender).