Red lentil dal, · 2 servings

Simmer 4.5 oz red lentils, rinsed with 1.1 lb water and ½ tsp ground turmeric, skimming, until they collapse. Stir in 3.5 oz chopped tomatoes (canned) and 0.25 oz 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, 0.25 oz fresh ginger, grated and ¼ tsp dried chili flakes for 1 minute.

Pour the tadka over the dal, add 1 ½ tsp lemon juice and scatter cilantro, chopped.