Wash and drain lentils.
In large stainless steel pot, add water, lentils, finely chopped onions, one of the two chopped garlic cloves, the green chili that is cut lengthwise, one tablespoon of ghee (out of two), tomato, salt, chili powder, optional cumin, coriander, turmeric, and black pepper.
Bring water to boil, then turn heat down to a simmer. Cook approximately 25 to 30 minutes, until the lentils are tender but firm.
Stir dal for approximately 2 minutes, until it begins to homogenize.
Add parsley or cilantro and keep heat on low.
Using a separate pan, add remaining one teaspoon ghee. Let it melt. Add thinly sliced green chili and thinly sliced onions (can add more ghee if not enough to cover onions.) Let the onions caramelize. Then add the remaining garlic, brown mustard seeds, fenugreek seeds, nigella seeds, and fennel seeds. Let them cook until they begin to make sputtering sounds.
Lower the heat and add ¾ cup of the dal from the other pot. Stir. Then add this mixture back into the remaining dal in the other pot. Stir. Cover and simmer 10 minutes more to meld all the flavors.