Meanwhile, heat the oil in a medium skillet set over medium heat. Add the cumin seeds and cinnamon stick; cook for 60 to 90 seconds, until fragrant.

Add the onion, green chili pepper, garlic, and ginger; cook for 4 to 5 minutes, until the onions are turning translucent.

Add the turmeric, cardamom, paprika, salt, and tomato to the pan.

Cook until the tomato begins to fall apart, about 2 to 3 minutes.

Discard the cinnamon stick.

Once the lentils are cooked, drain off any excess water that is on top of the lentils, but do not drain off all the water.

Stir the spiced onion mixture into the pot of lentils.

Add the lemon juice and stir well.

Taste and add salt as needed. If it is too dry, then add some water. If it is too wet, then cook on low until it thickens to your liking.

Garnish with cilantro.

Serve with basmati rice and naan.

If you have any leftovers, save them in the freezer.