Red lentil dal

Simmer 250 g red lentils, rinsed with 750 g water and 5 ml ground turmeric, skimming, until they collapse. Stir in 200 g chopped tomatoes (canned), 250 g coconut milk and 8 g salt.

Heat 30 ml sunflower oil, add 5 ml cumin seeds and 5 ml 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 2.5 ml dried chili flakes for 1 minute.

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