Place the green lentils in a sieve, wash them under cold water and leave them to drain.
Heat the oil in a saucepan, add the cinnamon stick, chopped onion and garlic and ginger paste. Saute for approximately 5 minutes.
Add the drained lentils, chilli powder, turmeric and salt and combine everything together, stirring constantly and adding drops of warm water if the mixture begins to stick.
Add the tomatoes and combine and cook everything together, stirring for a further 3 minutes.
Add the water, bring the contents to the boil, reduce the heat so the contents are just simmering slightly, put the lid on and cook for 20 – 30 minutes stirring every so often.
Once the lentils are softened completely, remove the cinnamon stick and stir in the garam masala and fenugreek leaves.
Garnish with the red chilli and freshly chopped coriander then serve with wholegrain basmati rice / chapatti breads.