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Using a mortar and pestle, grind the cumin seeds and coriander together, until finely ground.
Heat the oil in a medium skillet over medium-high. Add the spices and bloom 20 seconds.
Toss in the onions and saute until soft, 4 minutes.
Back in the mortar and pestle, crush the garlic with the grated ginger, along with a pinch of salt, to form a paste.
Add garlic-ginger mixture to skillet, along with the beef, crushed tomatoes, turmeric and a good pinch of salt. Cook 8 minutes, until spices start to become fragrant.
Add the water, jalapeno pepper and the lentils. Bring to a boil, then reduce heat and simmer until lentils are cooked through and everything smells so good you have a slight conniption, about 40 minutes.
Taste and season with more salt and pepper if needed.
Stir in the cilantro and serve with cooked rice.