My mom's best kept secret - Dahl!

This one is a true heirloom recipe.  Sagie and I guarded it over the years carefully, but decided it's time to share it.  Over the years it was our pleasure to host and serve this to our friends and family and for all those who were curious, here is the recipe that goes along with it! Goes really well over plain basmati rice or with Indian bread (chapati or Bahkri) on the side.  These vibrant orange red lentils will turn yellow as they cook.  Rich in protein, fiber, iron and some essential amino acids. Great for a vegetarian diet, budget meal or vegerarian Mondays which I try to adhere to, sometimes not too successfully. It's low fat and tastes delicious.  Serve it along with Mango chutney as a condiment. All ingredients can be found in local supermarkets. This is dedicated to my son Sagie, and future shared memories and traditions for generations to come, and for my adopted daughter Sarah, who is crazy about Dahl!! 

Dahl Recipe
Ingredients:
1 cup washed and drained red lentils
1 large onion, diced
2-4 tablespoons canola oil
Salt to taste
1 large tomato, diced
5 garlic cloves, peeled
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1/4 teaspoon turmeric
1 jalapeno, sliced into thin discs (optional)
2-4 cups plus water

Please read directions and tips completely prior to proceeding, there are couple of ways to go about this. It's simple but still....

Directions:
In a pot saute cumin and mustard seeds in oil for couple of minutes. Let the essential oils and aromas release. If adding jalapeno, add jalapeno after the seeds have been on for couple of minutes, and saute together with the seeds for additional minute or two. Add lentils, onion, tomato, garlic to sauted cumin, mustard and jalapeno mixure, cover with water an inch or two above lentils. Add turmeric and adjust for salt. Bring to a boil and turn to medium and cook until lentils are very soft, to a thick creamy consistency?! (depending on personal preference) to soupy consistency. Add water as necessary as soup thickens. Mash with a potato masher for smooth creamy consistency. My mom does not mash the Dahl, she likes the speckles of starry red tomato showing through the yellow. Serve over simply steamed basmati rice. Can also be served along with Indian Bahdgi and Mango Chutney. Recipe can be doubled!!

Note: I saute the onions although my mom does not. In my version, let cumin and mustard seeds saute for couple of minutes, add the jalapeno, saute for an additional minute or so, then add the onions and saute until soft. Proceed with the rest of the recipe as directed above.