Bengali Sweet And Sour Lentils Recipe

Name: Bengali Sweet And Sour Lentils
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

536

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 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, and more.

Yes, Bengali Sweet And Sour Lentils falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bengali Sweet And Sour Lentils

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