In a medium sized pot, place the red split lentils and cover with the freshly boiled water.
Put a low to medium heat on under the pan. Stir the lentils every now and then, they should only be simmering, not boiling. Turn off the heat completely at the stage when the lentils are soft and mushy, approximately 30 minutes.
Whilst lentils are cooking you can be preparing and chopping the rest of the other ingredients.
Spray the bottom of a small saucepan approximately 6 times with the low fat cooking spray. Turn on heat high and when the spray oil begins to bubble, turn down the heat.
Add the garlic and ginger. Keep stirring the garlic and ginger in the saucepan and use drops of boiled water from the kettle to prevent any sticking or burning for about 3 to 4 minutes.
Once the garlic and ginger are soft, add the diced onion and cumin seeds and continue stirring and adding small quantities of boiled water from the kettle when required to again prevent any sticking or burning for about 3 to 4 minutes.
Once the ingredients are soft and lightly browned add the salt, turmeric powder, green chilli paste, finely chopped tomato, and tomato puree and stir mixing everything together for 2 minutes.
Add the onion mixture to the pot of soft mushy lentils.
Turn on a gentle heat under the saucepan of lentils, add the roughly chopped tomato, fenugreek leaves and chopped coriander.Stir together for about 1 minute until the tomato softens. Then serve.
* One Small finely chopped green chilli will do if you don’t have green chilli paste.