Red Lentil Dhall

How to cook it

1. Combine lentils, water, turmeric and salt in a pot. Bring to a boil, then simmer for 15–20 minutes until soft and creamy.
2. In a small pan, heat coconut oil over medium. Add mustard seeds and let them pop.
3. Add cumin seeds, curry leaves and garlic; fry for 30 seconds until garlic is just turning golden.
4. Stir in onion and tomato; cook for 3–4 minutes until softened.
5. Pour the tempering over the cooked dhal and stir through.
6. Taste, adjust salt, then finish with fresh coriander and a squeeze of lemon.