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Rinse and drain the basmati rice 2-3 times to remove excess starch. Add to a small saucepan with 1 cup of water and heat on medium-high until water begins to bubble.
Give the rice a good stir and turn heat to medium-low. Cover and cook for 15 minutes.
Finely chop the onion, long green chili peppers, and garlic. Dice the tomatoes.
Rinse and drain the red lentils and set aside.
Heat a sauté pan to medium heat. Toast the cumin seeds, coriander seeds, and cardamom pods for about 3 minutes. Coarsely crush using a pestle and mortar.
Heat the sauté pan back to medium heat. Add olive oil followed by onions and sauté for 2-3 minutes. Add garlic and chili peppers and sauté for 2 minutes.
Add the toasted spices, turmeric, garam masala, salt, and sweet paprika. Sauté for about 1 minute. Add tomatoes and sauté for 3-4 minutes.
Add the red lentils, coconut milk, and 1 cup of water. Give the pan a good stir and bring to a boil. Turn heat to medium and stir. Cover and cook for 8-10 minutes, stirring occasionally.
Turn off heat on the rice and let it steam covered for another 10 minutes.
Plate the rice and curry. Garnish with freshly chopped cilantro and serve.