• Heat 2 tbsp oil in a saucepan set over medium heat; cook onion, garlic and ginger for 5 to 8 minutes or until softened. Stir in curry powder, 2 tsp garam masala, salt and pepper; cook for about 1 minute or until fragrant.
• Stir in water, tomato paste, balsamic glaze and brown sugar; bring to boil. Stir in lentils; return to boil. Reduce heat to medium-low; cook for 20 to 25 minutes or until lentils are tender and sauce is thickened.
• Remove from heat; stir in yogurt. Return to stovetop; heat over low heat for 1 to 2 minutes or until warmed through. Stir in cilantro and remaining garam masala. Stir in remaining olive oil.

Tip: Serve with warm naan bread or spoon over basmati rice.