Heat oil in medium skillet over medium heat. Add 1 cup onion, 1 minced garlic clove, and jalapeño, and sauté until onions are tender and golden brown, about 10 minutes. Set aside. Combine 3 cups water, lentils, remaining 1 cup onion, 2 minced garlic cloves, salt, and spices in heavy medium saucepan. Bring to boil. Reduce heat, cover and simmer until lentils are tender, about 15 minutes. Transfer half of lentil mixture to processor; purée until smooth (or just blend about half with a stick blender). Return purée to same saucepan. Mix in sautéed onion mixture and cilantro. Simmer 5 minutes to blend flavors. Season to taste with more salt and pepper.
Serve over basmati rice.
In pressure cooker: Cook for 5 minutes, cool immediately under running water.
Big book, big bore.
This page was last modified on 2011 December 20.