In a medium saucepan, cook the Brown Lentils in water until just tender, then drain and set aside.
Heat Oil in a deep pan, add Mustard Seeds and Cumin Seeds and wait until they pop, then add Onion and sauté until soft.
Add Garlic, Ginger and Green Chilli and stir 1 minute until fragrant.
Add Ground Cumin, Ground Coriander, Turmeric Powder and Smoked Paprika, stir for 30 seconds to toast spices.
Stir in Tomato Purée and then Chopped Tomatoes, cooking until the mixture thickens slightly.
Pour in the Water, bring to a gentle simmer.
Add the drained Brown Lentils and Chickpeas, cover partially and simmer 10-15 minutes until sauce thickens.
Stir in the Salt, Lime Juice & Zest and Fresh Coriander.
Sprinkle Garam Masala over the top, fold gently, adjust seasoning and serve hot.
