2 c  Masoor dal (red lentils)
Water to cover
2 ts Turmeric (heaping
1 ts Salt
4 tb Canola oil
6    Cloves garlic (or more)
4    Jalapeno peppers (or more)
2 ts Garam masala
2 tb Cumin seeds
1/2 ts Salt
Additional salt to taste

Sort and wash the dal until the water runs clear. Place the dal in a soup
pot and add water to cover by about 2 inches. Add the turmeric and 1
teaspoon of salt and bring to a boil. Reduce heat and simmer for about 30
minutes, until the dal is soft and beginning to fall apart. Add more water
if the dal is too thick.

Heat the oil in a frying pan. Mince the garlic, coarsely chop the
jalapenos (remove the seeds if you dont want the dal to be very hot). Add
the garlic and jalapenos to the oil, along with the cumin seeds, garam
masala and salt. Saute for a few minutes, until the garlic begins to
brown. Add this mixture to the dal. Mix well (you may need to add a little
dal to the frying pan and pour this back into the pot to get all the spices
out of the pan). Simmer for another 20 minutes or so to blend all the
flavors well. Adjust salt, if desired. Top with chopped cilantro for
garnish if desired. Serve hot, with bread as a light main course, or
incorporate into a full Indian dinner.