Red lentil dal, · 12 servings

Simmer 1.65 lb red lentils, rinsed with 6.61 lb water and 1 tbsp ground turmeric, skimming, until they collapse. Stir in 1.32 lb chopped tomatoes (canned) and 0.75 oz salt.

Heat 6 ⅛ tbsp sunflower oil, add 1 tbsp cumin seeds and 1 tbsp black mustard seeds and let them pop.

Add 3 onions, thinly sliced and fry until browned at the edges, then 12 cloves garlic, sliced, 1.5 oz fresh ginger, grated and 1 ¼ tsp dried chili flakes for 1 minute.

Pour the tadka over the dal, add 3 tbsp lemon juice and scatter cilantro, chopped.