CHANNA DAL

3 quarts water
3 cups dried yellow split peas
1 1/2 onions, cut into large chunks
3-inch piece fresh ginger, peeled
6 small garlic cloves, peeled
3 tablespoons vegetable oil
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne, or to taste
1 tablespoon ground coriander
1 1/2 tablespoons ground cumin
42 ounces canned whole tomatoes (crushed slightly)
1 large bunch cilantro, chopped
Juice of 1 to 2 lemons

Bring water to a boil in a saucepan,add peas, reduce heat to medium and cook for 30 minutes, or until peas are tender. Chop onion, ginger and garlic into a chunky puree. Heat oil in a skillet over medium heat, add onion paste and turmeric, cayenne, coriander and cumin and cook until golden, stirring constantly (about 5 minutes). Add peas and tomatoes, stir to combine, then simmer for 5 minutes. Serve garnished with cilantro and lemon juice. Serves 12