Red lentil dal, · 4 servings

Simmer 250 g red lentils, rinsed with 1000 g water and 1 tsp ground turmeric, skimming, until they collapse. Stir in 200 g chopped tomatoes (canned) and 8 g salt.

Heat 2 tbsp sunflower oil, add 1 tsp cumin seeds and 1 tsp black mustard seeds and let them pop.

Add 1 onion, thinly sliced and fry until browned at the edges, then 4 cloves garlic, sliced, 15 g fresh ginger, grated and ½ tsp dried chili flakes for 1 minute.

Pour the tadka over the dal, add 1 tbsp lemon juice and scatter cilantro, chopped.