Heat oil in saucepan. Add cumin, fenugreek and mustard seeds.
Once seeds start splitting, add sliced onion.
Once onion is translucent, add garlic and chillies.
Add ground spices (coriander, cumin, chilli, masala and turmeric powder). Cook on low heat. 5. Add blended tomatoes and 250 ml of boiling water and continue to cook on low heat for 25 to 30 minutes.
Add brown sugar.
Add chickpeas and lentils and cook on low heat for 5 minutes.
Add salt to taste and coconut cream and simmer for 5 minutes.