Boil the lentils in the indicated amount of water in a large saucepan. When foam forms, skim it off.
Add turmeric, cumin and tomatoes and stir into the lentils. 3.
Reduce heat and simmer on low heat for 40 minutes with lid on, until lentils are tender. Stir salt, chili peppers and Kori anderblaetter into the lentils. Remove from heat.
Heat ghee in a small frying pan. Fry garlic and onions until golden brown. 5.
Pour over lentils and serve with long-grain rice.
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