Cover the dal or lentils with boiling water and let soak for 30 minutes. Drain and boil in fresh water for ten minutes. Drain.
In the ghee or butter, fry the onion and garlic clove in a large saucepan for 5 minutes. Add rice and stir well to coat rice in the butter or oil. Stir in salt and pepper and cook gentle for a minute or so. Add lentils, stock, tomato paste, coriander, cumin, cloves, cardamom, bay leaves and cinnamn stick and bring to a boil. Reduce and simmer for 20 minutes or until the stock is absorbed.
Remove cinnamon stick and bay leaf before serving.