Yellow Dhal
1 1/2 cups dry yellow lentils
2 1/2 cups water
1/4 teaspoon ground turmeric
1 sweet potato, peeled and cut into 1-inch cubes
2 tablespoons vegetable oil, divided
1 onion, finely chopped
1 tomato, finely chopped
3 fresh jalapeno peppers, seeded and finely diced
Salt and black pepper to taste
Chopped fresh cilantro, for garnish
Rinse lentils under running water and then drain. Place lentils, 2 1/2 cups water, and turmeric in a medium pot, bringing to a boil. Cover, reduce heat, and cook until lentils are tender, about 30 minutes. Meanwhile, place cubed sweet potato in a steamer over 1 inch of boiling water. Cover and cook until tender but still firm, about 15 minutes. Once tender, mash sweet potato and lentils together; set aside. Heat the oil in a skillet over medium heat, and cook the onion until lightly browned. Stir in tomato, jalapenos, salt, and pepper. Continue cooking another 3 to 5 minutes. Place lentils, vegetables, and potatoes in a stockpot over medium heat. Stir in water as needed to reach desired consistency. Serve warm with cilantro as garnish.