Step 1

Add the yellow split peas, water and salt in a large pot and bring to a boil on high heat. Turn heat down to medium - low and allow to simmer for 45 minutes without the lid. You will need to skim off the froth a couple of times. Around the 40 minute mark, stir in turmeric powder, garam masala and half of the chopped coriander (cilantro).

Step 2

In a frypan/skillet over med-high, add optional 1-2 tablespoons olive oil (just leave out if not using oil), and cumin and fenugreek seeds. Heat up until the aroma is released, by stirring.  If using oil, add the diced onion and sweat until they are translucent. If you’re not using oil, add 4 tablespoons of water with onion and sweat until they are translucent and start to change color.Stir in the garlic and ginger and then add the diced tomatoes and cook them down for about 15-20 minutes on medium heat. You may need to add more tablespoons of water.

Step 3

Once the dal is completely cooked, it should be goopy, add the aromatic sauce to the yellow split peas dal and stir through thoroughly. Taste to see if you'd like to adjust the salt. Serve warm.