Dal

In a large saucepan put:
• 1 cup yellow split peas or red lentils
• 2 cups water
• 1 small onion, sliced
• ¾ teaspoon minced garlic
• ¾ teaspoon minced peeled fresh ginger
• ½ teaspoon ground turmeric

Simmer, covered, until the split peas are tender, 20 to 25 minutes. Puree through a food mill or food processor (or just mash it the best you can with a wooden spoon) and return to saucepan. Stir in:
• 1 cup water
• ¾ teaspoon salt

Simmer, partially covered, until the dal is thickened to the consistency of split pea soup, about 20 minutes. Stir in:
• 1 or two fresh jalapeno peppers, seeded and cut into thirds
• 1 plum tomato, diced
• 2 tablespoons chopped fresh cilantro

Serve with basmati rice.