Red lentil dal, · 8 servings

Simmer 1.1 lb red lentils, rinsed with 4.41 lb water and 2 tsp ground turmeric, skimming, until they collapse. Stir in 14 oz chopped tomatoes (canned) and 0.5 oz salt.

Heat ¼ cup sunflower oil, add 2 tsp cumin seeds and 2 tsp black mustard seeds and let them pop.

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

Pour the tadka over the dal, add 2 tbsp lemon juice and scatter cilantro, chopped.