Red lentil dal

by Theo Lind

4 servings

Dal

• 250 gred lentils, rinsed
• 1000 gwater
• 1 tspground turmeric
• 200 gchopped tomatoes (canned)
• 8 gsalt

Tadka

• 2 tbspsunflower oil
• 1 tspcumin seeds
• 1 tspblack mustard seeds
• 1onion, thinly sliced
• 4 clovesgarlic, sliced
• 15 gfresh ginger, grated
• ½ tspdried chili flakes
• 1 tbsplemon juice
• cilantro, chopped