Heat the oil in a pot on medium low heat and add turmeric, ginger, cumin, red chili powder and tomato paste/puree.
Saute for about 5 minutes. Add splashes of water and keep stirring to avoid burning. Cook until oil appears on surface.
Put the lentils in a colander and wash under running water. Add the lentils to the pot along with 3 cups of water and salt. Mix well, cover and cook for 20 minutes.
When the lentils are cooked, make into a smooth mixture using a stab mixer. Garnish with chopped coriander and green chilies (optional).
Squeeze a few drops of lemon and serve with some bread on side.
