Red lentil dal

by Theo Lind

8 servings

Dal

• 1.1 lbred lentils, rinsed
• 4.41 lbwater
• 2 tspground turmeric
• 14 ozchopped tomatoes (canned)
• 0.5 ozsalt

Tadka

• ¼ cupsunflower oil
• 2 tspcumin seeds
• 2 tspblack mustard seeds
• 2onion, thinly sliced
• 8 clovesgarlic, sliced
• 1 ozfresh ginger, grated
• 1 tspdried chili flakes
• 2 tbsplemon juice
• cilantro, chopped