Soak the lentils in cold water about 20 minutes. Drain. Place the lentils in a saucepan with 2 1/2 cups water, 1 teaspoon salt and half the turmeric. Bring to a boil, reduce heat, cover and simmer 25 minutes until the lentils are breaking down.
Meanwhile, heat 2 tablespoons ghee in a frying pan, add onion and cook until golden. Add remaining salt and turmeric, chilli powder, garam masala and tomato. Cook until tomato is soft.
Pour the onion mixture over the lentils and simmer. If it gets too thick, add a little more water. Add the lemon juice.
To finish, heat 1 tablespoon ghee in a small saucepan. Add chilli, cumin seeds, cloves and garlic and cook until smoking. Add to the lentils and cover. Leave for two minutes to allow the flavours to mingle then serve.