1. Soak the lentils for 8 hours and rinse well. 2. Set the oven on full steam at 100°C. 3. In a skillet, sauté the onions, garlic, chili and cumin in ghee. Once the onions have softened, transfer into a GN container and combine the lentils, rice, ginger, bay leaves, cinnamon (cut lengthwise), turmeric, Garam Masala and add salt and water. Make sure that the ingredients are completely submerged in water. 4. Cook for 30 minutes or until the lentils have softened. 5. Stir in the lime juice, correct the seasoning and finish with coriander leaves before serving. Naan bread makes a perfect accompaniment.