Wash and cook lentils with four cups of water, salt and ginger in a pressure cooker till three whistles. Heat oil in a kadai, add cumin seeds and bay leaves.
When the cumin seeds begin to change colour, add tomatoes and stir-fry till fat separates.
Add green chillies, garam masala powder, coriander powder and red chilli powder and sauté for a minute. Add cooked lentils to the mixture and bring to a boil.
Simmer for about ten minutes. Serve hot garnished with chopped coriander leaves.