From the kitchen of Nirmala Swamidoss McConigley
Handed down to her daughter, Nina McConigley
Dal
1 cup of red lentils (washed well)
3–4 cups water
2 tbsp oil
1 onion
6–7 cloves garlic (cut in two)
1/4 tsp asafetida (sometimes called hing), you get this at Indian stores
1/4 tsp turmeric
Jalapeño
1 tomato (add at the end)
Salt to taste
Fresh cilantro for garnish