Red lentil dal

by Theo Lind

8 servings

Dal

• 500 gred lentils, rinsed
• 1500 gwater
• 2 tspground turmeric
• 400 gchopped tomatoes (canned)
• 500 gcoconut milk
• 16 gsalt

Tadka

• 4 tbspsunflower oil
• 2 tspcumin seeds
• 2 tspblack mustard seeds
• 2onion, thinly sliced
• 8 clovesgarlic, sliced
• 30 gfresh ginger, grated
• ¾ tspdried chili flakes
• 2 tbsplemon juice
• cilantro, chopped