Red lentil dal

Simmer 500 g red lentils, rinsed with 1500 g water and 10 ml ground turmeric, skimming, until they collapse. Stir in 400 g chopped tomatoes (canned), 500 g coconut milk and 16 g salt.

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Heat 60 ml sunflower oil, add 10 ml cumin seeds and 10 ml black mustard seeds and let them pop.

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Add 2 onions, thinly sliced and fry until browned at the edges, then 8 cloves garlic, sliced, 30 g fresh ginger, grated and 4.5 ml dried chili flakes for 1 minute.

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Pour the tadka over the dal, add 30 ml lemon juice and scatter cilantro, chopped.