Rinse the lentils and drain well, then place in a large saucepan with 850ml of water. Bring to the boil, skimming off any scum, then stir in the turmeric. Reduce the heat and partly cover the pan. Simmer for 30 to 35 minutes, until thickened, stirring occasionally.
Heat the oil in a frying pan, then add the ginger and cumin seeds and fry for 30 seconds or until the cumin seeds start to pop. Stir in the dried coriander and fry for one minute.
Season the lentils with plenty of salt and pepper, and then add the toasted spices. Stir in the chopped coriander, mixing well. Transfer to a serving dish and garnish with coriander.
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