Soak lentils in hot water for 15 mins
Boil potatoes. Peel and roughly chop them into thick pieces.
Heat olive oil in a pan. Add cumin seeds, mustard and coriander seeds. When they start to crackle, add rinsed lentils, ginger and garlic
Turn the heat to medium low to avoid burning
Roast lentils for about 5 minutes. Keep stirring continuously
Add diced onions and cook for 7 to 8 minutes until golden brown
Add diced tomatoes and cook for 3 minutes
Add salt, black pepper, turmeric powder, red chilli powder (optional) and garlic powder
Cook for about 10 minutes or until the gravy reaches a thick consistency
Add garam masala and lime juice and mix well
Cook for another 5 minutes on low flame
Add boiled potatoes and give a gentle stir to avoid mashing the potatoes
Add 1 cup of hot water, stir, cover with the lid and let it simmer for 5 minutes. This will allow the potatoes to absorb all the flavours from the spices
Turn off the heat. Garnish with fresh cilantro