Ingredients
-
1 1/4
-
1
-
2
-
3
-
3/4
-
1/2
-
2 - 3
-
1/2
-
3/4
-
1
-
-
-
-
-
Directions
Bengali Sweet and Sour Lentils,A very delicious dal to ring the changes. I tend to add less sugar than called for, but the degree of sweetness counteracting the tangy tamarind is a personal preference. Creamed coconut is sold in a firm block. Adapted from a recipe by Beverley Leblanc,This recipe shows in the glueten free classification. Warning – Asafetida powder contains wheat flour unless special ordered from a gluten free spice supplier. Therefore I would not consider the recipe gluten free unless the spices are altered .,A very delicious dal to ring the changes. I tend to add less sugar than called for, but the degree of sweetness counteracting the tangy tamarind is a personal preference. Creamed coconut is sold in a firm block. Adapted from a recipe by Beverley Leblanc
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Steps
|
1
Done
|
Rinse Lentils Thoroughly Under Running Water, and Remove Any Foreign Matter. |
|
2
Done
|
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
Done
|
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
Done
|
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
Done
|
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
Done
|
Transfer the Dal to a Serving Dish, Drizzle the Hot Ghee Over the Top, and Sprinkle With the Garam Masala and Cilantro. |
