Red lentil dal, · 12 servings

Simmer 750 g red lentils, rinsed with 3000 g water and ≈ 9 g ground turmeric, skimming, until they collapse. Stir in 600 g chopped tomatoes (canned) and 24 g salt.

Heat ≈ 83 g sunflower oil, add ≈ 6.5 g cumin seeds and ≈ 6 g black mustard seeds and let them pop.

Add ≈ 330 g onions, thinly sliced and fry until browned at the edges, then ≈ 36 g garlic, sliced, 45 g fresh ginger, grated and ≈ 2.5 g dried chili flakes for 1 minute.

Pour the tadka over the dal, add ≈ 46 g lemon juice and scatter cilantro, chopped.