Heat cooking oil in a sufuria and add onion and ginger - garlic paste. Let them fry until fragrant.
Add the toasted cumin seeds and fry for 30 seconds.
Add black pepper, coriander, tumeric and curry powder. Stir well.
Add the pureed tomatoes and stir well.
Add tomato paste, coconut milk and chilli paste. Let it simmer for 3 minutes.
Add salt to taste add the lentils (kamande). Stir well and let it simmer for 10 minutes on medium - low heat.
Add lemon juice, stir.
Garnish with dhania and serve. When serving, add a tablespoon of plain yogurt on the lentils.