Tamarind Dal Recipe | CDKitchen.com

ingredients

6 ounces masoor dal (red lentils)
1 1/2 pint water
1 1/2 teaspoon 4-spice (chilies, tumeric, ginger and garlic)
3 green chilies (such as Thai Dragons or Suryas)
12 curry leaves (fresh or dry)
1/2 pint tamarind extract
OR
2 teaspoons tamarind pulp, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1/2 pint water
1 tablespoon tomato puree
1 teaspoon salt, more as needed
4 tablespoons oil
1 teaspoon cumin seeds
4 dried red chilies
4 cloves garlic, halved

directions

Place the dals in a saucepan with the water, 4-spice, whole green chillies, and half of the curry leaves. Bring to a boil, then reduce the heat and simmer until the dals have broken up. Add a little extra water if the dal begins to dry out.

Pour in the tamarind extract, then stir in the tomato puree and salt and simmer for another 15 minutes. Mash the cooked dal with a potato masher or blender/food processor very quickly until smooth and creamy (First remove the whole chillies and curry leaves).

In a second pan, heat the oil until very hot, then add the remaining curry leaves, cumin seeds, dried red chillies, and garlic.

As soon as the garlic is golden pour the oil and spices over the dal and cover the pan straightaway. Leave for a minute or two, serve hot.

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