Red lentil dal, · 2 servings

Simmer 125 g red lentils, rinsed with 500 g water and 2.5 ml ground turmeric, skimming, until they collapse. Stir in 100 g chopped tomatoes (canned) and 4 g salt.

Heat 15 ml sunflower oil, add 2.5 ml cumin seeds and 2.5 ml black mustard seeds and let them pop.

Add ½ onions, thinly sliced and fry until browned at the edges, then 2 cloves garlic, sliced, 7.5 g fresh ginger, grated and 1.5 ml dried chili flakes for 1 minute.

Pour the tadka over the dal, add 7.5 ml lemon juice and scatter cilantro, chopped.