TOMATO SALAD WITH INDIAN TEMPERED SPICES (TADKA)

Halve the tomatoes and place them cut side up on a plate. Squeeze fresh lemon juice over the tomatoes - adjust the acidity to your liking. Add kosher salt and freshly ground black pepper to taste. Sprinkle the chili powder (omit if you don’t like it too spicy). Over medium-high heat, add the oil to a tadka or small frying pan. When the oil is hot, add the mustard seeds - they should start to sizzle after a couple seconds, and when they do, add the cumin seeds. When they sizzle, add the chili and curry leaves - immediately remove from heat, swirl the oil and pour it over the tomatoes. Serve immediately!