Red lentil dal

by Theo Lind

12 servings

Dal

• 750 gred lentils, rinsed
• 2250 gwater
• 3 tspground turmeric
• 600 gchopped tomatoes (canned)
• 750 gcoconut milk
• 24 gsalt

Tadka

• 6 tbspsunflower oil
• 3 tspcumin seeds
• 3 tspblack mustard seeds
• 3onion, thinly sliced
• 12 clovesgarlic, sliced
• 45 gfresh ginger, grated
• 1 ¼ tspdried chili flakes
• 3 tbsplemon juice
• cilantro, chopped