Ingredients

1 C. yellow lentils (toor dal)

1.5 t. tumeric

1 t. green chili or jalapeño, seeded and minced

1.5 t. salt

1/4 C. tamarind concentrate or 1/2 T. lime juice

2 T. neutral oil

1 t. mustard seeds (black)

1 t. minced garlic

12 curry leaves (optional)

3 T. chopped cilantro

Preparation

  1. Combine dal, tumeric, chili, salt and 4 cups of water in large saucepan and bring to boil. Adjust heat so the mixture bubbles aggressively and steadily and cook, uncovered, for 25 minutes.
  2. Add the tamarind concentrate and 1/2 cup additional water, and let bubble for another minute. Turn off heat. Use an Indian methane to puree the dal for about 1 minute; the dal should be saucy but not soupy.