Indian Lentil Curry

I realized I had some green lentils of dubious origins in my pantry, so I decided to use them for some sort of curry. Googling brought me to a post on this site (part of a forum on GardenWeb) that I adapted a little:

2 cups green lentils, soaked overnight
1 medium onion, finely chopped
3 cloves of garlic, finely chopped
1/2 piece of ginger root, finely chopped
2 tsp cumin seeds or powder
2 medium tomatoes, finely chopped (I used canned)
1 tsp each ground cinnamon, cloves and black pepper
1 chopped jalapeno pepper (I used very few red pepper flakes instead)
1/4 bunch chopped cilantro (parsley here)
salt to taste
4 tbsp cooking oil

Boil the lentils in water until tender (took about 20 minutes; do NOT add salt!).
In a separate pan, add the 4 tbsp of oil. Once the oil is hot, add the onions and saute them until golden.
Then add the garlic and ginger and saute for another couple of seconds.
Add the tomatoes, jalapeno pepper, cumin, ground spices and salt, and pour in the cooked lentils.
Let it cook for 30-40 minutes; garnish with chopped cilantro and serve with plain white rice (Basmati preferred, but I used brown). Yum!