A ” sour” dal from Bangladesh published in Rick Stein’s ” Far Eastern Odyssey”.
Ingredients
- 250 g toovar dal washed
- 2 tbsps vegetable oil
- 2 tbsps mustard oil
- 100 g onions peeled and thinly sliced
- 15 g garlic peeled and crushed
- 1/2 tsp ground turmeric
- 1 tsp freshly ground cumin
- 1 tsp freshly ground coriander
- 200 g ripe vine tomatoes chopped
- 1 tbsp tamarind water
- 4 green chillies slit open lengthways
- 1 large pinch asafoetida
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 10-12 fresh curry leaves
- 4 cloves
- 10 cm cinnamon stick halved
- lime wedges to serve
Servings:
Instructions
- 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.
- 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.
- 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.
- 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.
- 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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