Place lentils, ginger, bay leaves and cinnamon in a large saucepan with 3 cups of cold water.
Bring to the boil, reduce the heat to medium and simmer, stirring to prevent sticking for 15-20 minutes.
Until lentils are tender but still have texture.
Discard spices and set aside.
Heat the oil in a large frying pan over a medium high heat.
Add the onion and cook for 3 minutes.
Stir in the garlic, turmeric, cumin, garam marsala and chilli flakes and cook for a further minute or until fragrant.
Stir in the lemon juice and season to taste with salt.
Add the lentils to the pan and mix well.
Cook for a further 3 minutes, stirring constantly.
Remove from the heat.
Serve immediately with yogurt and or warm chipati.