Bengali Sweet And Sour Lentils

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 1 1/4 cups channa dal
• 1 quart water
• 2 bay leaves, torn (or curry leaves)
• 3 fresh chili peppers, slit to remove seeds, but left whole
• 3/4 teaspoon ground turmeric
• 1/2 teaspoon asafetida powder
• 2 -3 tablespoons vegetable oil
• 1/2 onion, finely chopped
• 3/4 inch fresh gingerroot, finely chopped
• 1 ounce creamed coconut, grated
• 1 fresh green chile, seeded if desired, and chopped
• 1 1/2 tablespoons brown sugar
• 1 1/2 tablespoons tamarind paste
• 1/2 teaspoon garam masala
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• salt, to taste
• 1 tablespoon ghee, melted
• 1 teaspoon garam masala
• fresh cilantro, chopped

Recipe

• 1 rinse lentils thoroughly under running water, and remove any foreign matter.
• 2 combine the lentils and water in a large pan (which has a lid) and bring to the boil, skimming off the foamy scum as necessary. when the scum has ceased rising to the surface, stir in the bay leaves, chilies, turmeric and asafoetida.
• 3 with the lid half covering the pan, let the lentils simmer gently for around 40 minutes, or until tender and the water is absorbed.
• 4 meanwhile, heat the oil over medium-high heat in a large skillet or wok. add the onion and ginger and saute, stirring frequently, for 6 to 8 minutes. stir in the grated creamed coconut, green chili, sugar, tamarind paste, garam masala, cumin and coriander, and stir for around 1 minute.
• 5 when the lentils are tender, add the sauteed coconut/spice mixture and stir around to mix thoroughly. taste and add salt, as necessary, and extra sugar or tamarind as desired.
• 6 transfer the dal to a serving dish, drizzle the hot ghee over the top, and sprinkle with the garam masala and cilantro.