2) Turn the heat to low and simmer until the lentils are tender, about 25 to 30 mins. Serve in a bowl and garnish with fresh coriander sprigs.
For the garam masala:
1) Preheat the oven to 160°C / gas mark 3. Combine everything on a baking sheet and toast in oven for 15 minutes.
2) Grind to a powder in a mortar and pestle or with an electric spice grinder. Store in an airtight container for up to three months.