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Mix together 1.5 cups red split lentils with 2 tsp turmeric, 2 tsp salt, 1 tsp brown sugar, 1 tsp cinnamon, 1 tsp sweet paprika, 1 tsp cumin powder, 1 tsp mustard seeds, and 2 tsp sesame seeds
Store the dry mix in the cupboard until ready to cook
Add 400g canned chopped tomatoes and 800ml-1L water to a large pan
Add the dry lentil and spice mix to the pan
Simmer for 35-45 minutes, stirring regularly until lentils are cooked
Optional: blend defrosted frozen spinach cubes with cottage cheese and stir into the dal
Serve as is or top with yoghurt, coriander, lemon juice, or toasted sesame seeds