In a large saucepan add the lentils, chopped tomatoes and turmeric before adding 1 litre of boiling water, seasoning and stirring well. Place on a medium heat and bring to the boil then reduce to simmer for 20 minutes. Start to cook the rice at this point.
With a few minutes remaining heat a casserole dish on a medium heat and add the oil. Once hot enough add the chopped chilli and cumin seeds for 30 seconds.
Carefully ladle the lentils into the casserole dish then add the remaining ingredients. Stir well and cook for a further 5 minutes before serving with the rice and naan.
Recipe by Food & Fitness Always at https://foodandfitnessalways.com/recipe-red-dahl-9020/