Bring water to a boil over medium heat & add lentils. Add turmeric & simmer, covered, until the lentils are tender, about 15 minutes. They are cooked when they easily break when pressed between the thumb & index finger. Add salt & sugar. In a blender, puree until smooth. Return to the pan & keep warm.

Heat oil in a skillet over medium-low heat. Fry bay leaves & red chiles until the chiles darken. Add kalonji seeds & fry a few seconds more. Add onion & fry until it darkens to a rich brown: do not allow it to burn. If you have the heat nice & low, this should take 15 to 18 minutes. Stir constantly. Stir in the green chile & pour this mixture over the pureed lentils. Simmer for another 2 to 3 minutes.

Remove from the heat. Stir in the garama masala, lemon juice (or lime if you prefer) & cilantro. Garnish with lemon wedges & serve immediately.

Bharti Kirchner "The Healthy Cuisine of India: Recipes from the Bengal Region"