Red lentil dal, · 2 servings

Simmer 125 g red lentils, rinsed with 500 g water and ½ tsp ground turmeric, skimming, until they collapse. Stir in 100 g chopped tomatoes (canned) and 4 g salt.

Heat 1 tbsp sunflower oil, add ½ tsp cumin seeds and ½ tsp 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 ¼ tsp dried chili flakes for 1 minute.

Pour the tadka over the dal, add ½ tbsp lemon juice and scatter cilantro, chopped.