Toker dal

4 servings

Ingredients

Quantity Ingredient
3 cups Water
1 cup Red lentils
1 tablespoon Ginger, minced
1 teaspoon Green chile, seeded & minced
½ teaspoon Salt
1 teaspoon Sugar
½ teaspoon Tamarind concentrate*
1 teaspoon Vegetable oil
¼ teaspoon Black mustard seeds
½ teaspoon Five spice powder, roasted

Directions

Bring water to a boil over medium heat & add lentils. Reduce heat & simmer, covered, until the lentis are tender, about 15 minutes. Add the ginger & chile & then puree in a blender. Return to pan & bring back to a simmer. Add salt, sugar & tamarind. Stir until the tamarind has dissolved & then remove from the heat.

Heat oil in a small skillet over low heat. Fry the mustard seeds for a few seconds. As soon as they start to pop, pour them into thee dal. Simmer for a further 2 or 3 minutes. Stir in the 5-spice powder. Cover & let stand for a few moments to develop the flavour.

Garnish with cilantro & lemon wedges.

*Replace with tamarind puree. Use 6 to 8 tb of the puree.

Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"

* CROSSPOSTED Submitted By INTERCOOK On 10-19-95

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