Preparation

• Grate ginger and garli or crush them using a mortar and pestle.
  
  Wash the lentils in a sieve under running cold water until the water runs clear. Put them into a saucepan and then pour double the quantity of boiling water over them.
  Bring to the boil, then reduce the heat and simmer until very soft, about 30 minutes, adding more boiling water as they absorb what’s in the pan. Ensure that the lentils are submerged at all times. When the lentils are cooked, they should have completely disintegrated and should resemble oat porridge.
  
  Meanwhile, warm the sunflower oil in a separate pan on a high heat and add the cumin seeds. As they begin to crackle and change color, add the ginger-garlic paste and cook for 30 seconds, then add the chillies and cook for a 2 more minutes.
  Tip in the tomatoes and cook for 3–4 minutes until soft.
  Stir in the turmeric and garam masala, add a little cold water and bring to a bubble.
  Carefully pour in the cooked lentils, along with all the cooking liquid (no need to drain) and season with salt. The mixture should have a pouring consistency.
  Sprinkle the chopped coriander over, and serve hot with plain boiled rice or rotis.