Red lentil dal

by Theo Lind

4 servings

Dal

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

Tadka

• 30 mlsunflower oil
• 5 mlcumin seeds
• 5 mlblack mustard seeds
• 1onion, thinly sliced
• 4 clovesgarlic, sliced
• 15 gfresh ginger, grated
• 2.5 mldried chili flakes
• 15 mllemon juice
• cilantro, chopped