Combine lentils and stock in a large, heavy pan on medium heat. Bring to a boil, cover and lower the heat and simmer for about 30 minutes or until the lentils are soft. Drain and set aside.
Heat oil in a large skillet on medium heat, add the onions, chillies and ginger+garlic paste. Cook, stirring frequently, for 5-6 minutes or until the onions turn translucent and lightly browned around the edges.
Add the tomatoes, turmeric, sugar, red chili powder, ground cumin, coriander and water. Mix well and simmer the mixture, stirring occasionally, for 5 minutes or until the sauce thickens.
Add the boiled eggs, lentils and garam masala. Cover and simmer for 10 more minutes. Turn off the heat, garnish with cilantro and serve the curry warm or at room temperature.