Place red lentils, ginger, bay leaves, and cinnamon in a large saucepan with 3 cups of tap water.
Season to taste with salt
Bring to the boil, reduce the heat to medium, then allow to simmer.
Stirring frequently for 12 minutes.
Pick out the bay leaves and cinnamon spices, and discard them.
Heat the ghee in a frying pan over a medium heat.
Add the onion and cook for 3-4 minutes.
Stir in the garlic, turmeric, cumin, garam marsala, mustard seeds, and chillies to cook for a minute or until fragrant.
Stir in the lemon juice.
Add the lentils to the pan and mix well.
Cook for another 3 minutes, stirring constantly.
Remove from the heat.
Serve garnished with coriander leaves.