Toker Dal Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 cup: Water,
1 cup: Red lentils,
1 tbsp: Ginger, minced
1 tsp: Green chile, seeded & minced
1/2 tsp: Salt,
1 tsp: Sugar,
1/2 tsp: Tamarind concentrate*,
1 tsp: Vegetable oil,
1/4 tsp: Black mustard seeds,
1/2 tsp: 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"
Source from luhu.jp
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"
Source from luhu.jp