Arhar Dal with Tomato and Onion

• 1 cup arhar dal (or any other split peas), washed and drained
• 1/2 teaspoon ground turmeric
• 1 1/2 teaspoons salt
• 1/43/4 teaspoon cayenne pepper
• 3 tablespoons olive or canola oil or ghee
• 1/2 teaspoon whole cumin seeds
• 1/2 teaspoon whole brown mustard seeds
• 1520 fresh curry leaves, if available, or 10 fresh basil leaves
• 1 medium onion, chopped
• 2 medium tomatoes, chopped

1. Put the dal and 4 1/2 cups water in a medium pan.
2. Bring to a boil and remove the froth that rises to the top.
3. Turn heat to low and add the turmeric.
4. Stir, cover partially, and simmer gently for an hour.
5. Add the salt and cayenne.
6. Stir.
7. Cover partially again and simmer gently for about 10 minutes or until you finish the next step.
8. Meanwhile, heat the oil in a medium frying pan over medium heat.
9. When it is very hot, put in the cumin and mustard seeds.
10. As soon as the mustard seeds pop, a matter of seconds, add the curry leaves and onions.
11. Stir and fry until the onions have softened a bit and turned brown at the edges.
12. Add the tomatoes and stir on medium-low heat until the tomatoes have softened a bit also, about 2 minutes.
13. Pour the contents of the frying pan into the pan with the dal and stir it in.

peas, ground turmeric, salt, cayenne pepper, olive, cumin seeds, brown mustard seeds, curry, onion, tomatoes

Taken from www.epicurious.com/recipes/food/views/arhar-dal-with-tomato-and-onion-373854 (may not work)