Add red lentils to a pot and rinse them thrice. Drain and pour water. Bring to a rolling boil on a high heat and reduce to medium.

Let cook until tender (al dente), for 10 mins (or rather less?). If you want you may skim the froth. Older lentils take longer to cook. While the lentils cook, chop and prepare the other ingredients.

Heat oil/ghee in a medium pan. Add the whole spices, onions, green chilies and curry leaves. Saute until golden, for about 8 mins.

Stir in ginger garlic and saute for a minute, until aromatic.

Stir in the curry powder, garam masala and Kashmiri chili powder, followed by tomatoes & (a splash of water if using fresh tomatoes). Cover and cook until the tomatoes break down.

Saute for 1 to 2 mins until the mixture turns aromatic.

Add the red lentils along with the leftover stock/ water. Mix well and more water as needed. You will need about ½ cup. Bring it to a boil and simmer for 2 to 3 minutes.

If you want mash some of the lentils with the back of the spoon. Stir in kasuri methi and cream. Simmer for 2 minutes.

Taste test. If you want, add more salt, garam masala or black pepper for heat.

Garnish with coriander leaves and squeeze some lemon juice.

Serve red lentil curry over rice or with Naan, Chapati, Roti or any other flatbreads.