Lentils

1 cup Lentils
1 chopped onion
2 cloves crushed garlic (You can get minced garlic or garlic paste -- 1 teaspoon of either should be good)
1/2 teaspoon crushed ginger root (You can get minced ginger or ginger paste -- 1/2 teapoon of either should be good)
1/4 teaspoon of hing powder (Asafoetida -- I am not sure if you'd be able to get from anywhere but and Indian/Middle Eastern section of the groceries) (Skip if unavailable)
1 teaspoon zeera (Cumin Seeds -- I use seeds but you can use powder; whichever is available -- you may replace cumin with mustard)
1 teaspoon chilli powder (Red Pepper Powder -- you may replace it with paprika)
1 teaspoon garam masala (means Hot Spice-Mix -- you can remember it as Indian Curry Powder. You should be able to get it in groceries but you can replace it with whichever curry powder you have. Or just throw in an intelligent mixture of spices you have)
2 tablespoons ghee (basically Milk Fat -- you may replace this with butter/cooking oil; you will have to adjust the quantity intelligently)
salt to taste
1 teaspoon lemon-juice
slices of tomatoes, chopped coriander and a few whole green peppers for dressing

Soak the lentils for at least 6 hours (until they are soft but do not let them ferment ;) - if you are short on time, you can boil them longer)
Boil the lentils until they are really soft (15-20 minutes on high should be fine). You can use a pressure-cooker to save time.
Heat the butter/oil in a vessel.
Add while stirring/frying one-after-another (in this order): hing, cumin/mustard, crushed ginger, crushed garlic, chopped onion; and fry until the onions are of light-brown color.
Add the red-pepper powder and the garam masala; and fry a little more.
Add the lentils, salt and water (here the water should be enough to make a thick soup; certainly much more than the previous recipe; you should use the same water in which the chick peas were boiled); and stir for 5 minutes.
Add and mix the lemon-juice
Dress with coriander, peppers and slices of tomatoes and ginger.