In a large pan or pot, pour in the oil and heat it over medium heat until it shimmers.

Add the jeera (cumin seeds) and minced garlic and sauté for 1-2 minutes, stirring frequently to prevent burning.

Add finely chopped onions to the pan. Stir well to coat them in the oil and cook for 4-5 minutes, or until the onions turn translucent and start to brown slightly around the edges.

Stir in chopped tomatoes. Cook for 3-4 minutes, stirring occasionally, until the tomatoes soften and begin to break down into a sauce.

Add in your spices and add green chillies. Cook for another 3-4 minutes, stirring constantly, to ensure the spices are well combined and the raw smell of the spices cooks off.

Add a splash of water to prevent the spices from burning.

Add the rinsed and drained brown lentils to the pan. Stir them into the mixture and cook for 3-4 minutes on medium heat, allowing the lentils to absorb the flavors.

Pour in the water. Stir to combine, then cover the pan with a lid. Reduce the heat to medium-low and let it simmer for 35-40 minutes, or until the lentils are tender and fully cooked. Check occasionally and stir to prevent sticking, adding more water if necessary.

Once the lentils are cooked and the mixture has thickened to your desired consistency, remove the lid and turn off the heat. Garnish with freshly chopped coriander leaves before serving.