Masoor dal

Pick over the split red lentils for debris and rinse in a fine sieve. Prepare the onion, tomatoes, garlic and ginger before starting the two pans.

Put the lentils, turmeric and measured water in a large saucepan. Bring to a boil, then reduce to a gentle simmer. Cook for about 20 minutes, stirring often, until the lentils soften and begin to break down; skim foam if needed.

While the lentils simmer, heat the oil in a skillet over medium heat. Cook the onion for about 7 minutes until soft. Add garlic, ginger and cumin and stir for 1 minute.

Add the tomatoes and salt to the skillet. Cook for about 8 minutes, stirring, until the tomatoes soften and the mixture becomes thick rather than watery.

Scrape the tomato mixture into the lentils. Simmer together for 5 minutes, stirring from the bottom. The finished dal should be soft and spoonable, with no firm lentil centers. Add a little hot water if it becomes too thick.

Taste and divide into eight portions. Transfer portions for later meals promptly to shallow containers and follow the storage guidance below. The total estimate assumes the onion mixture cooks alongside the lentils.