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 seeds

1-2 tsp jalapeno pepper, seeded

4 cups onions, finely sliced (about 2 large)

5 tsp garlic, sliced (3-4 cloves)

½ cup fresh cilantro leaves, chopped

Add lentils and turmeric to water in 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.