Red lentil dal

by Theo Lind

12 servings

Dal

• 1.65 lbred lentils, rinsed
• 6.61 lbwater
• 1 tbspground turmeric
• 1.32 lbchopped tomatoes (canned)
• 0.75 ozsalt

Tadka

• 6 ⅛ tbspsunflower oil
• 1 tbspcumin seeds
• 1 tbspblack mustard seeds
• 3onion, thinly sliced
• 12 clovesgarlic, sliced
• 1.5 ozfresh ginger, grated
• 1 ¼ tspdried chili flakes
• 3 tbsplemon juice
• cilantro, chopped