Heat 1 tablespoon oil in a large heavy-bottomed pot over medium heat. Add finely chopped onion, minced garlic, and grated ginger. Cook until translucent and fragrant, about 5 minutes.

Add cumin, coriander, turmeric, chili powder, and garam masala. Stir constantly and toast spices for 2 minutes to release their oils and flavors.

Stir in tomato paste and chickpea flour, cooking for another minute to blend and avoid raw flour taste.

Rinse lentils under cold water, then add to the pot along with vegetable broth. Stir and bring to a simmer.

Reduce heat to low, cover partially, and simmer for 20-25 minutes until lentils are tender and curry thickens. Stir occasionally to prevent sticking.

Remove pot from heat. Slowly stir in Greek yogurt to add creaminess and extra protein without curdling. Season with salt and pepper to taste.

Squeeze fresh lime juice over the curry and sprinkle with chopped cilantro. Serve hot with your choice of sides.