The two main types are the Egyptian lentil, which is very small and generally available only in split form with the skin removed; and the other is the brown French variety, which is at least twice the size and marketed whole with the skin intact.
Wash lentils with warm water
In a pan add lentils, 3cups of water, all the spices, garlic and ginger paste and onion.
Cook till the lentils are tender, add green chilies and let it simmer for 10mins
In a pan fry garlic, cumin seeds and red whole chilies in oil and add to the lentils.