Bengali Sweet And Sour Lentils

Name: Bengali Sweet And Sour Lentils
Ingredients: 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 asafoetida 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; To Garnish; 1 tablespoon ghee, melted; 1 teaspoon garam masala; fresh cilantro, chopped

21 ingredients

6 steps

Ingredients

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 asafoetida 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
To Garnish
1 tablespoon ghee, melted
1 teaspoon garam masala
fresh cilantro, chopped

Directions

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.