Indian Dal

1 cup lentils

2 Serrano chilis
½ tsp cumin seeds
½ tsp mustard seeds
½ tsp tumeric
1 inch piece ginger
1 clove garlic, minced
1 medium onion, chopped
2 tomato romas, chopped
1 tbsp oil
salt to taste
cilantro to garnish

Boil lentils, salt, and tumeric in water and mash with a whisk. Heat a pan with oil and add seasonings. Add chilis, onions, tomatoes, and salt. Cook until vegetables are well done. Add the lentils and let cook until reaching a boil. Remove from stove and garnish with cilantro. Serve hot with any naan, pita, or rice.