Red lentil dal, · 8 servings

Simmer 500 g red lentils, rinsed with 2000 g water and ≈ 6 g ground turmeric, skimming, until they collapse. Stir in 400 g chopped tomatoes (canned) and 16 g salt.

Heat ≈ 55 g sunflower oil, add ≈ 4.5 g cumin seeds and ≈ 4 g black mustard seeds and let them pop.

Add ≈ 220 g onions, thinly sliced and fry until browned at the edges, then ≈ 24 g garlic, sliced, 30 g fresh ginger, grated and ≈ 1.5 g dried chili flakes for 1 minute.

Pour the tadka over the dal, add ≈ 31 g lemon juice and scatter cilantro, chopped.