Heat the oil in a pan over medium heat and add the cumin seeds.
When starts to crackle add the chopped onion and fry until golden. Add ginger-garlic paste and fry for a few seconds.
Add all ground spices and a splash of water. Sauté and add the tomato sauce. Cook until the oil separates.
Add lentils and sauté for few seconds. Add the vegetable stock, water, and salt. Mix and cook until the lentils are tender.
Add coconut milk and cook for another two minutes.
Pour in a small bowl, add plain yoghurt (optional) and sprinkle chopped coriander leaves on top of it. Serve with rice or bread.