Heat ghee in a large saucepan and add chopped onion and garlic. Lower the heat and cook for a few minutes, until the onions have softened.
Add ginger, turmeric, cayenne, and stir, ensuring that they do not burn. When the spices smell fragrant, add tomatoes, lentils, water, and salt.
Cover and simmer for 15 minutes.
Stir in all the vegetables & other herbs. Cook for another 8-10 minutes.
Add the beans toward the end of the cooking time.
Serve in bowls with a dollop of yogurt and fresh coriander/cilantro.
(It's also great served with brown, black or red rice)