Instructions:

Yield: 4 servings

3 cup Water
1 cup Red lentils
1 tbsp Ginger, minced
1 tsp Green chile, seeded & minced
1/2 tsp Salt
1 tsp Sugar
1/2 tsp Tamarind concentrate*
1 tsp Vegetable oil
1/4 tsp Black mustard seeds
1/2 tsp Five spice powder, roasted

Bring water to a boil over medium heat & add lentils. Reduce heat & simmer, covered, until the lentis are tender, about 15 minutes. Add the ginger & chile & then puree in a blender. Return to pan & bring back to a simmer. Add salt, sugar & tamarind. Stir until the tamarind has dissolved & then remove from the heat.

Heat oil in a small skillet over low heat. Fry the mustard seeds for a few seconds. As soon as they start to pop, pour them into thee dal. Simmer for a further 2 or 3 minutes. Stir in the 5-spice powder. Cover & let stand for a few moments to develop the flavour. Garnish with cilantro & lemon wedges.

*Replace with tamarind puree. Use 6 to 8 tbsp of the puree.