Red lentil dal

by Theo Lind

8 servings

Dal

• 500 gred lentils, rinsed
• 2000 gwater
• 10 mlground turmeric
• 400 gchopped tomatoes (canned)
• 16 gsalt

Tadka

• 60 mlsunflower oil
• 10 mlcumin seeds
• 10 mlblack mustard seeds
• 2onion, thinly sliced
• 8 clovesgarlic, sliced
• 30 gfresh ginger, grated
• 4.5 mldried chili flakes
• 30 mllemon juice
• cilantro, chopped