Red lentil dal, · 12 servings

Simmer 750 g red lentils, rinsed with 3000 g water and 15 ml ground turmeric, skimming, until they collapse. Stir in 600 g chopped tomatoes (canned) and 24 g salt.

Heat 90 ml sunflower oil, add 15 ml cumin seeds and 15 ml black mustard seeds and let them pop.

Add 3 onions, thinly sliced and fry until browned at the edges, then 12 cloves garlic, sliced, 45 g fresh ginger, grated and 6 ml dried chili flakes for 1 minute.

Pour the tadka over the dal, add 45 ml lemon juice and scatter cilantro, chopped.