Put the yellow peas or daal into a pan with the salt and turmeric and 1 litre water. Bring to the boil, lower the heat and simmer for 15-20 minutes until the lentils are soft.
For the seasoning, heat the oil in a small frying pan and fry the garlic and chilli for a few minutes. Add the tomatoes and cook for a further 3-4 minutes, then add the cooked lentils. Simmer for 10-15 minutes.
Serve hot sprinkled with the fresh coriander. The deep fried onions are optional but do give added flavour and texture.