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