1 cup red lentils
4 cups water
½ tsp turmeric
1 cup canned tomatoes
1 ½ tsp salt
2 Tb vegetable oil
½ tsp cumin seeds
½ tsp yellow or black mustard
1-2 tsp jalapeno pepper, seeded
4 cups onions, finely sliced (about
5 tsp garlic, sliced (3-4 cloves)
½ cup fresh cilantro leaves,
Add lentils and turmeric to water
pot. Stir and then bring to boil for 20 minutes until lentils are
soft. Add tomatoes and salt and cook a few minutes longer, then
reduce heat and simmer.
Heat oil in skillet, then add cumin
and mustard seeds for a few minutes until fragrant. Add jalapeno,
onion, and garlic and saute for 10 minutes until golden brown.
Add onion mixture to lentils and
simmer a few more minutes. When ready to serve add fresh cilantro
and remove from heat with lid on for a few minutes.