Heat the oil in a large pot over medium heat until hot.

Stir in the cumin seeds and let them sizzle for about 1 minute until fragrant.

Add the chopped onions and cook for 4–5 minutes, stirring occasionally, until they turn golden brown.

Mix in the garlic paste and ginger paste, then sauté for 1–2 minutes until the raw smell disappears.

Sprinkle in the chilli powder, salt, turmeric powder, coriander powder, and cumin powder. Stir well and cook the spices for 3–4 minutes, allowing the oil to separate slightly.

Add the chopped tomatoes and cook for another 4–5 minutes, stirring occasionally, until the tomatoes soften and break down into the masala.

Stir in the boiled dal and cook for 3–4 minutes so it absorbs the flavour of the masala.

Pour in enough water to loosen the consistency slightly, then cover the pot with a lid and simmer on low heat for 15 minutes.

Crush the dried fenugreek between your palms and stir it in for extra aroma.

Finish by garnishing with fresh chopped coriander before serving.

Let me know if you want a dry version or to make it spicier!