Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Water 1 ts Sugar
1 c Red lentils 1/2 ts Tamarind concentrate*
1 tb Ginger, minced 1 ts Vegetable oil
1 ts Green chile, seeded minced 1/4 ts Black mustard seeds
1/2 ts Salt 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"
* CROSSPOSTED Submitted By INTERCOOK On 10-19-95

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