Coriander, fresh; chopped -also called Cilantro Wash lentils thoroughly by placing in bowl and covering with water. Remove any that float, drain well. In heavy based skillet, heat ghee (or butter) and fry onion, garlic and ginger a few minutes over medium heat until onion is golden brown. Add tumeric and mix to combine well. Add lentils. Fry mixture about 2 minutes. Add hot water and bring mixture to boil, then reduce heat so mixture is just simmering. Cover and cook 15 to 20 minutes. Add salt and garam masala. Stir well and finish cooking lentils until they are soft and consistency of mixture is quite thick. If there's too much liquid, remove cover so liquid will evaporate. Spoon into serving dish. Sprinkle with coriander.