The next day, drain the lentils and put them in a pot with 3-4 cups of water. Add a teaspoon of salt to this. Allow the water to boil.
Once the water boils, keep the heat on medium and continue cooking the lentils. The lentils will take about 20 minutes to cook.
Do not cover the pot for than 5 minutes as you do not want the lentils to become mushy.
Keep checking to ensure that they do not become too soft.
Once done, take off the heat and immediately drain the water. If you leave them in the hot water the lentils will get overcooked.
Now take another pan and heat the oil or butter. I used olive oil.
Add the cumin seeds and letter them splutter for a minute. Put in the ginger and saute for 2 minutes.
Next add the chilli flakes and allow to sizzle for 30 seconds.
Quickly add the lentils now and saute for 4-5 minutes on medium to high heat.
You will most probably need to add some salt which you can do at this stage.
Squeeze in the juice of half a lemon. Mix well.
Serve hot garnished with parsley or coriander.