Dal with spiced tomatoes and potatoes

1 medium baking potatoe, peeled and cut into 1/2 inch cubes
1/4 cup red lentils, picked over, rinsed, and drained
2 tbsp canola oil
1 onion, choppped
1 jalapeno pepper, seeded and chopped
1 1/4 tsp garam masala
1 tsp cumin seeds
1 lb plum tomatoes, chopped
1 can chickpeas
1 tsbp minced frsh ginger
2 cloves garlic
1 tbsp fresh cilantro

- bring a large suacepan of lightly salted water to a boil. Add potatoes, return to a boil, and cook until fork-tender ~ 7 minutes; remove with a slotted spooin and set aside, reserving the cooking liquid
- add lentils to the same saucepan and return cooking liquid to a boi. Cook until lentils are tender but still hold their shape, 8-10 minutes; drain and set aside.
- heat a large nonstick skillet over medium-high heat. Swirl in the oil, then add the onion, jalapeno, garam masala, and cumin. Cook until onion begins to soften, 3-4 minutes. Stir in the potatoes, tomatoes, chickpeas, ginger and garlic. Cook, stirring occastionally, until tomatoes soften and potatoes are tender, 4-5 minutes. Stir in lentils and cook until heated through. 1 minute. Remove from the heat and stir in cilantro.

5 points