Ingredients for Bengali Sweet And Sour Lentils
- Channa Dal
- 3 cups water
- 2 bay leaves
- Fresh Chili Peppers
- Ground Turmeric
- Asafoetida Powder
- Vegetable Oil
- 1 medium onion (finely chopped)
- Fresh Gingerroot
- 1/2 cup grated creamed coconut
- Fresh Green Chile
- Brown Sugar
- 2 tbsp tamarind paste
- 1 tsp garam masala
- Ground Cumin
- Ground Coriander
- salt to taste
- 1 tbsp hot ghee (clarified butter)
- Fresh Cilantro
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How to Make Bengali Sweet And Sour Lentils
- Rinse 1 cup red lentils thoroughly under running water, removing any debris.
- In a large pot, combine the lentils with 3 cups of water. Bring to a boil, skimming off any foam that rises to the surface.
- Once the foaming subsides, add 2 bay leaves, 2-3 green chilies (slit lengthwise), 1 tsp turmeric powder, and a pinch of asafoetida.
- Partially cover the pot and simmer gently for 40 minutes, or until the lentils are tender and the water is absorbed.
- While the lentils simmer, heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat.
- Add 1 medium onion (finely chopped) and 1 inch ginger (grated). Sauté for 6-8 minutes, stirring frequently, until softened.
- Stir in 1/2 cup grated creamed coconut, 1 green chili (finely chopped), 2 tbsp sugar (adjust to taste), 2 tbsp tamarind paste, 1 tsp garam masala, 1/2 tsp cumin powder, and 1/2 tsp coriander powder. Cook for 1 minute, stirring constantly.
- Once the lentils are cooked, add the sautéed coconut and spice mixture. Stir well to combine.
- Season with salt to taste. Add more sugar or tamarind paste as needed to balance the sweetness and sourness.
- Transfer the dal to a serving bowl. Drizzle with 1 tbsp hot ghee (clarified butter), sprinkle with extra garam masala and chopped cilantro for garnish.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
65g
Fat
38g
Carbs
17g
