Sweet and sour red lentils
- Number of Servings: 4
Ingredients
250g/9oz/1¼ cups red lentils¼tsp ground turmeric2 tbsp mustard or any other vegetable oil½ tsp brown mustard seeds½ tsp panch phoran4 hot dried red chillies1 bay leaf1¼-1½ tsp salt2 tbsp thick tamarind paste or to taste1 tbsp sugar or to tastePanch phoran is a mix of spices: 1 tbsp nigella seeds1 tbsp black mustard seeds1 tbsp fenugreek seeds1 tbsp fennel seeds1 tbsp cumin seeds
Wash the lentils in several changes of water until the water runs
clear. Put them in a medium-sized pan with the turmeric and mix.
Cover with 1l/1¾pt/4½ cups water. Bring the lentils to the boil over a
medium-high heat. Reduce the heat to low, cover partially and
simmer for 40 minutes or until the lentils are tender. Stir now and
then during the last 10 minutes. When the lentils are cooked, mash
with a spoon to a pulp-like consistency.
2. Heat the oil in a large, wide, preferably non-stick pan or wok over a
medium-high heat. When hot, add the mustard seeds. As soon as
they pop, a matter of seconds, add the panch phoran, chillies and a
bay leaf. Stir and fry for 5-6 seconds or until the chillies darken in
colour. Add the cooked lentils, 150ml/5fl oz water and the salt. Stir to
mix. Add the tamarind paste, a little at a time to get the sourness you
desire. Add just enough sugar to balance the sourness. Bring to the
boil. Turn the heat to low and simmer for 8-10 minutes. The finished
dal should have the consisitency of a thick purée.
Number of Servings: 4
Recipe submitted by SparkPeople user JWOURMS.
clear. Put them in a medium-sized pan with the turmeric and mix.
Cover with 1l/1¾pt/4½ cups water. Bring the lentils to the boil over a
medium-high heat. Reduce the heat to low, cover partially and
simmer for 40 minutes or until the lentils are tender. Stir now and
then during the last 10 minutes. When the lentils are cooked, mash
with a spoon to a pulp-like consistency.
2. Heat the oil in a large, wide, preferably non-stick pan or wok over a
medium-high heat. When hot, add the mustard seeds. As soon as
they pop, a matter of seconds, add the panch phoran, chillies and a
bay leaf. Stir and fry for 5-6 seconds or until the chillies darken in
colour. Add the cooked lentils, 150ml/5fl oz water and the salt. Stir to
mix. Add the tamarind paste, a little at a time to get the sourness you
desire. Add just enough sugar to balance the sourness. Bring to the
boil. Turn the heat to low and simmer for 8-10 minutes. The finished
dal should have the consisitency of a thick purée.
Number of Servings: 4
Recipe submitted by SparkPeople user JWOURMS.
Nutritional Info Amount Per Serving
- Calories: 158.9
- Total Fat: 7.1 g
- Cholesterol: 0.0 mg
- Sodium: 875.4 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 5.3 g
- Protein: 5.9 g
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