Bengali Toker Dal
indian, main dish, vegetarian
3 cup water
1 cup red lentils
1 tablespoon ginger, minced
1 teaspoon green chile, seeded & minced
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon tamarind concentrate*
1 teaspoon vegetable oil
1/4 teaspoon black mustard seeds
1/2 teaspoon 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"
Yield: 4 servings