Instructions: Bring water to a boil over medium heat & add lentils. Reduce heat & simmer, covered, until the lentis are tender, about 15 minutes. Add the ginger & chile & then puree in a blender. Return to pan & bring back to a simmer. Add salt, sugar & tamarind. Stir until the tamarind has dissolved & then remove from the heat.

Heat oil in a small skillet over low heat. Fry the mustard seeds for a few seconds. As soon as they start to pop, pour them into thee dal. Simmer for a further 2 or 3 minutes. Stir in the 5-spice powder. Cover & let stand for a few moments to develop the flavour.

Garnish with cilantro & lemon wedges.

*Replace with tamarind puree. Use 6 to 8 tb of the puree.

Bengal Region"

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