1In a medium pot, cover the lentils with plenty of water and boil for 20 minutes, until very well done, even mushy. Drain them and set aside.
2Meanwhile, heat a drizzle of oil in a skillet set over medium-high heat and sauté the onions until golden. Add the garlic and curry paste cook for another minute. Add the tomato sauce sugar, chili powder and salt, then the lentils and cook for another 5 minutes. Add the yogurt or cream and cook until well blended and thick.
3Remove from heat and stir in the garam masala, then sprinkle with cilantro, if you like.