Rinse the split red lentils in a colander under cold running water.

Place the rinsed lentils in a medium-sized, deep saucepan.

Add 2 cups of water for each cup of lentils to the saucepan.

Bring the mixture to a boil, then reduce the heat to low and simmer for 10 to 20 minutes.

Ensure the lentils remain 'al dente' and do not become mushy.

Drain the cooked lentils.

Melt ghee or butter over medium heat in a separate pan.

Add sliced onions, finely chopped garlic, and minced ginger (if using).

Sauté until the onions become soft and light brown in color.

Add the ground red chili powder, ground coriander, turmeric, cloves, cinnamon stick, and salt.

Cook the spices for a couple of minutes until lightly fried and bubbling.

Add the cooked lentils to the spice mixture and stir well.

Add 1/4 to 1/2 cup of water, depending on desired consistency.

Cook over low heat for 15 minutes, or until the gravy thickens, stirring occasionally to prevent sticking.

Add more water if necessary to achieve a thinner dahl.

Garnish with freshly chopped cilantro leaves before serving.

Optional: Add two chopped tomatoes along with the onions for a variation.