1.Heat oil in a large saucepan over medium heat; cook onion, ginger and sugar, stirring, for 3 minutes or until soft. Add curry paste and spices; cook, stirring, 1 minute or until fragrant.
2.Add tomatoes, cherry tomatoes, the water, coconut milk, lentils and chickpeas to pan; bring to the boil. Boil, uncovered, 10 minutes or until thickened slightly. Remove from heat; stand 10 minutes.
3.Meanwhile, make chutney yoghurt. Combine ingredients in a small bowl.
4.Sprinkle dahl with coriander; serve with chutney yoghurt.