Rinse the masoor dal until the water runs clear. In a medium saucepan, combine the rinsed dal, 3 cups of water, turmeric, and salt. Bring to a boil over medium-high heat, then reduce heat to low, cover partially, and simmer for 20 minutes until the lentils are soft and fully broken down. Stir occasionally and add a splash of water if the mixture gets too thick.

In a small skillet, heat the ghee over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Add the minced garlic and chopped onion, cooking until the onions turn golden brown.

Stir in the red chili powder for a few seconds, being careful not to burn it. Pour the hot tempering directly into the cooked dal, stir well to combine, and simmer for 2 more minutes before serving.