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Add the yellow split peas, cold water and salt in a large pot and bring to a boil on high heat. Turn heat down to medium-low and simmer for 45 minutes without the lid. You will need to skim off the froth a couple of times. Around the 40 minutes mark, stir in turmeric powder, garam masala and half of the chopped coriander (cilantro).
In a frying pan over medium-high heat, add optional 1-2 tablespoons olive oil (leave this out if not using oil), and cumin and fenugreek seeds. Heat up until the smoky aroma is released, by stirring. This will create the best flavour. If you are using oil, add the diced onion and sweat until they are translucent. If you’re not using oil, add 4 tablespoons of water with onion and sweat until they are translucent and start to change color.Stir in the garlic, ginger and optional chilli, then add the diced tomatoes and cook them down for about 15-20 minutes on medium heat. You may need to add a splash of water to loosen the sauce.
Once the dal is completely cooked, it should be goopy, add the tomato and onion mixture to the yellow split peas dal and stir through thoroughly. Taste to see if you'd like to adjust the salt. Serve warm.