Red lentil dal, · 8 servings

Simmer 500 g red lentils, rinsed with 2000 g water and 10 ml ground turmeric, skimming, until they collapse. Stir in 400 g chopped tomatoes (canned) and 16 g salt.

Heat 60 ml sunflower oil, add 10 ml cumin seeds and 10 ml black mustard seeds and let them pop.

Add 2 onions, thinly sliced and fry until browned at the edges, then 8 cloves garlic, sliced, 30 g fresh ginger, grated and 4.5 ml dried chili flakes for 1 minute.

Pour the tadka over the dal, add 30 ml lemon juice and scatter cilantro, chopped.