Frozen Items

Sweet & Sour Lentils (Bengali Dal)

Serves: 4-6

Source: The Indian Spice Kitchen, Monisha Bharadwaj

11⁄4 cup split gram lentils, soaked 1 hour

31⁄3 cups water

1 teaspoon turmeric powder

2 teaspoons sugar

3 tablespoons panch phoron spice mix

4 dried chilies, deseeded and crumbled

2 bay leaves

1 teaspoon mango powder

2 teaspoons raisins

3 tablespoons oil

PANCH PHORON

Equal portions of: cumin

seeds, fennel seeds,

fenugreek seeds, black

mustard seeds, nigella

seeds. Grind or use whole.

May contain: TARKA:

20 onions (6 lbs), sliced finely

2 tablespoons paprika

2 tablespoons chilli powder

1⁄2-1 cup vegetable or coconut oil

1. Simmer the lentils in the water until soft and mushy.

2. Add turmeric, salt and sugar. Blend well.

3. Heat the oil in a small plan and add the panch phoron, when it crackles add the remaining ingredients and

reduce the heat.

4. Saute for a minute and pour the oil and the spices over the lentils.

5. Add water if required to adjust the consistency which should be that of this soup, bring to a boil and serve.

Note: I like to use split mung beans or red lentils work too. I also make it thicker simmering until I like the

consistency. If you don’t have mango powder add lime or lemon juice or something tart.