Rinse the lentils three times, then soak for 30 minutes.

In a pot over medium heat, add the oil and onion. Sauté until the onion softens and turns lightly golden. Add the garlic, ginger, and hot peppers, and stir well. Add the ground coriander, turmeric, black pepper, and tomatoes. Stir, then let simmer on low heat until the tomatoes cook down and the mixture thickens. Add the soaked lentils and enough water to cover them by about an inch. Cover the pot and reduce the heat. Cook for 30 minutes.

Add salt and chopped cilantro. Increase the heat and cook until most of the water evaporates, leaving a little bit of liquid.