Red lentil dal

by Theo Lind

2 servings

Dal

• 125 gred lentils, rinsed
• 500 gwater
• ½ tspground turmeric
• 100 gchopped tomatoes (canned)
• 4 gsalt

Tadka

• 1 tbspsunflower oil
• ½ tspcumin seeds
• ½ tspblack mustard seeds
• ½onion, thinly sliced
• 2 clovesgarlic, sliced
• 7.5 gfresh ginger, grated
• ¼ tspdried chili flakes
• ½ tbsplemon juice
• cilantro, chopped