Red lentil dal

by Theo Lind

4 servings

Dal

• 9 ozred lentils, rinsed
• 2.2 lbwater
• 1 tspground turmeric
• 7 ozchopped tomatoes (canned)
• 0.25 ozsalt

Tadka

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