Dal with Tamarind and Tomatoes (4-6)

A ” sour” dal from Bangladesh published in Rick Stein’s ” Far Eastern Odyssey”.

Dal with Tamarind and Tomatoes (4-6)
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Dal with Tamarind and Tomatoes (4-6)
Print Recipe
  1. Put the dal into a medium sized pan with 1 litre of water. Bring to the boil then lower the heat and leave to simmer for about 45 minutes or until the dal is soft and the mixture has reduced and thickened.
  2. When the dal is almost ready heat 1 tablespoon each of mustard and vegetable oil in a medium sized pan. Add the onion and fry for 6-8 minutes until soft and lightly golden.
  3. Add the garlic, turmeric, cumin and coriander and fry for a further 2-3 minutes. Add the tomatoes and cook until they just begin to soften. Add the mixture to the dal with the tamarind water and green chillies and simmer gently for 3-4 minutes.
  4. Heat the remaining mustard and vegetable oil in a small frying pan over a medium heat. Add the asafoetida, mustard seeds, cumin seeds.curry leaves, cloves and cinnamon then cover with a lid and leave to sizzle for one minute until the mustard seeds stop popping.
  5. Add to the dal and season to taste with salt. Cover and leave for 5 minutes for the flavours to infuse. Serve with lime wedges.
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