Red lentil dal, · 2 servings

Simmer 125 g red lentils, rinsed with 500 g water and ≈ 1.5 g ground turmeric, skimming, until they collapse. Stir in 100 g chopped tomatoes (canned) and 4 g salt.

Heat ≈ 14 g sunflower oil, add ≈ 1 g cumin seeds and ≈ 1 g black mustard seeds and let them pop.

Add ≈ 55 g onions, thinly sliced and fry until browned at the edges, then ≈ 6 g garlic, sliced, 7.5 g fresh ginger, grated and ≈ 0.5 g dried chili flakes for 1 minute.

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