Add the oil and as it warms up, add the cumin seeds.
Saute till the color changes to light golden brown.
Add the tomatoes, garlic, green chillies, and ginger.
Stir-fry till the mixture looks well cooked and the tomatoes get darken in color.
Add about 2 cups of water and cover it with a lid.
Let it simmer for about 10 to 15 minutes till the pulses get soften and the gravy thickens.
The curry can also be cooked in the pressure cooker, thereby reducing the cooking time