Red lentil dal, · 4 servings

Simmer 250 g red lentils, rinsed with 1000 g water and ≈ 3 g ground turmeric, skimming, until they collapse. Stir in 200 g chopped tomatoes (canned) and 8 g salt.

Heat ≈ 28 g sunflower oil, add ≈ 2 g cumin seeds and ≈ 2 g black mustard seeds and let them pop.

Add ≈ 110 g onion, thinly sliced and fry until browned at the edges, then ≈ 12 g garlic, sliced, 15 g fresh ginger, grated and ≈ 1 g dried chili flakes for 1 minute.

Pour the tadka over the dal, add ≈ 15 g lemon juice and scatter cilantro, chopped.