Rinse and soak the lentils

• Combine the red split lentils, chana daal and green lentils in a bowl.
• Wash and drain them three times, then cover with water and soak for about an hour.

Bloom the spices in ghee

• Melt the ghee in a saucepan over medium heat.
• Add the bay leaves, turmeric and chili powder and stir briefly.

Add lentils, water and aromatics

• Add the drained soaked lentils and stir in the water.
• Add the sliced onion, garlic, ginger and a good pinch of salt, then stir.

Simmer the daal

• Bring to a boil, then lower the heat and simmer until the lentils are soft, adding a little more water if it thickens too much.

Make the garlic tarka

• Heat plenty of ghee in a frying pan.
• Add the cumin seeds, dried berbere chilli and garlic and fry until fragrant.

Finish and serve

• Pour the sizzling tarka into the daal and stir in the fresh coriander.
• Scatter a little more fresh coriander on top and serve.