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Place both lentils in a large saucepan and cover with water. Bring to the boil, then drain and rinse.
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Return the lentils to the pan. Add the stock, turmeric, garlic, ginger, chaat masala, garam masala, coriander stems, chillies (if using), and salt (if using).
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Bring to a gentle simmer. Cover with a lid and cook for about 1½ hours, or until the lentils are soft and creamy. Stir occasionally, adding a little more water if the mixture becomes too thick.
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Once cooked, stir in the lemon juice and the reserved coriander leaves.
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Serve hot with boiled rice, and top with crispy onions, a poached egg, or roasted peanuts if you like.
Tip:
For an even easier version, use a slow cooker: Add all the ingredients (except lemon and coriander leaves) and cook for 3–4 hours on high or 6–7 hours on low. Stir in the lemon juice and coriander leaves before serving.
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