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Want Indian food, but don't have the time or all the ingredients? Try this quick version of an Indian classic. Serve with rice and roti or naan.
- Put the lentils in a pot and fill the pot with boiling water. Cook over low heat for 15 minutes. Meanwhile, heat the oil in a pan and add the cumin seeds. When the seeds start to pop, add the onion and stir-fry until golden and a little crisp. Remove half the onion with a slotted spoon and drain on paper towels.
- Add the tomato paste, ginger-garlic paste, chilies, and salt to the pan and cook until well blended. Add the cooked lentils.
- Serve hot, with the reserved fried onions on top and garnished with garnished with cilantro.