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Drain the soaked lentils and rinse them under cold water. Set aside.
Heat vegetable oil in a large pan or Dutch oven over medium heat. Add the chopped onions and sauté until golden brown.
Add the minced garlic, grated ginger, and slit green chilies to the pan. Sauté for a minute until the raw aroma disappears.
Add the chicken pieces to the pan and cook for 5 minutes, stirring occasionally, until lightly browned.
Add the chopped tomatoes to the pan and cook for another 2-3 minutes until they soften.
Stir in the turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well to coat the chicken and spices evenly.
Add the soaked lentils to the pan along with 3 cups of water. Stir well and bring to a boil.
Reduce the heat to low, cover the pan, and simmer for 45-60 minutes, or until the lentils are cooked and the chicken is tender. Stir occasionally and add more water if needed to achieve the desired consistency.
Sprinkle garam masala over the curry and mix well.
Garnish with fresh coriander leaves.
Serve Chicken Dhansak hot with steamed rice or naan bread.