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Toker Dalmain dish, vegetarian, indian, bengali 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"
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