Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Water
1 c Red lentils
1 tb Ginger, minced
1 ts Green chile, seeded minced
1/2 ts Salt
1 ts Sugar
1/2 ts Tamarind concentrate*
1 ts Vegetable oil
1/4 ts Black mustard seeds
1/2 ts Five spice powder, roasted

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"

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