Heat ghee in a pot, add in cardamom and cumin seeds and let them sizzle. Add in onions and sauté for 2 minutes. Add in ginger garlic paste and mix well for couple of minutes until fragrant. Add in tomatoes and cook for 1 minute until soften. Now add in Berbere spice and mix well for a minute.

Add in washed massoor dal and water mix well. Bring this to a full boil, simmer the heat and cook covered for 15 minutes. Once cooked, add salt and mash it really well until thick consistency.

Serve with injera.