Ingredients:
1 cup thoor dhal or 1 cup yellow split peas
2 1/2 cups water
1/4 teaspoon ground turmeric
1/4 teaspoon cumin seeds
1/4 teaspoon mustard seeds
1/4 teaspoon crushed red pepper flakes
2 tablespoons vegetable oil
1 cup onions, chopped
1 teaspoon garlic, minced
2 -3 jalapeno peppers or 2 -3 serrano chilies or 2 -3 Thai red chili peppers, split lengthwise
1 cup tomatoes, chopped
1 teaspoon salt
2 tablespoons cilantro, chopped
Directions:
Add water, thoor dhal (or yellow split peas), and turmeric to a medium saucepan; bring to a boil.
Turn heat down, cover pan, and simmer for about 30 minutes (45 minutes for split peas); do not stir.
If bubbles begin to spill over, remove cover until bubbles subside.
While the dhal cooks, add cumin seeds, mustard seeds, and crushed red pepper to a heavy 3-quart saucepan, cover and cook over medium-high heat until mustard seeds begin to pop.
Turn heat down to medium, add onion, garlic, and peppers, and saute until onion is soft (about 5 minutes).
Add tomatoes and cook until they are soft (but not so long that they begin to lose their shape).
When dhal is completely tender, mash it and add it to the tomato mixture.
Add salt and bring to a boil.
Add more water if necessary; consistency should be roughly that of thick soup.
Simmer for 2 minutes.
Remove from heat and granish with chopped cilantro.
Serve over rice.
Servings: 3-4
Time preparation: 10 min.
Time total: 45 min.