• Combine the lentils and water in a large pot and bring to a boil. Once boiling, reduce the heat to medium low, cover and cook until tender, about 20-25 minutes.
• While the lentils cook, place the cucumbers in a fine mesh strainer set over a large bowl. Toss with the salt and let sit while you make the rest of the layers.
• Heat the ghee up in a large, non-stick pan on medium/high heat. Cook the onion and all the remaining ingredients, up to the lemon juice, stirring frequently, until the onions and golden brown.
• Add in the lemon juice and cauliflower and stir to coat the cauliflower in the spices.  Reduce the heat medium/low, cover and cook until the cauliflower is tender, about 12-15 minutes.
• Place all the ingredients for the tomato sauce in a large food processor or blender and blend until smooth and combined. Set aside.
• Once the lentils are cooked, drain them in a colander and place into a large food processor. Process with the salt and garam masala until mostly smooth, but leaving some texture.
• Finally, squeeze out as much of the moisture from the cucumbers as you can. Then, place them onto a paper towel. Use another paper towel to really press out the excess moisture.

To assemble:

• Spread the lentils in the bottom of a 9x13 inch pan. Then, spread the yogurt evenly over top, followed by the tomato sauce.
• Chop up the cauliflower/onion mixture and sprinkle it evenly over-top - it won't completely cover the tomato sauce layer. Just spread it out evenly.
• Sprinkle the diced cucumbers over top, followed by the diced tomato and, finally, the cilantro.
• DEVOUR!