Cook the lentils: Wash the lentils and soak for 10 minutes then drain and add to a saucepan with the water, chilies, vegetables, and salt and cook over medium heat partially covered, until the lentils are cooked to preference. Or pressure cook in the instant pot with 1.5 cups water for 14 minutes for brown lentils and 16 for green lentils. Let the pressure releas naturally

Make the sauce: Heat oil in a skillet over medium heat. Once the oil is hot, add the panch phoron and cook until the cumin seeds smell fragrant or the mustard seeds start sputtering.

Add in all the ground spices and fenugreek leaves and mix. Then add in the onion and a good pinch of salt and cook until the onion is translucent. Then add the peppers and cook for 2 minutes.

Then add in the tomato puree and yogurt and a good pinch of salt and mix in and bring to a good simmer.

Then add in your cooked lentils with any remaining liquid and ½ cup of water. Mix well and bring to good boil. Taste and adjust salt and flavor. Adjust consistency by adding more water if needed or simmer for another 2 mins if you want it thicker.

Garnish with cilantro and some lemon juice and optionally drizzle some yogurt or non dairy cream. Serve with roti, Naan, flatbread (regular or glutenfree) or rice.Store refrigerated for upto 3 days. Can be frozen for upto 2 months in an airtight container.