½tamarind concentrate (available at specialty stores)
1tspvegetable oil
¼tspblack mustard seed (kolongi)
spice to taste with coriander, cumin, chili power, garlic powder and ginger
cooked basmati rice
1
Bring water to boil in pan over medium heat. Add lentils. Reduce heat and simmer covered until lentils are tender, about 15 minutes. They should break easily when pressed between thumbs and index fingers. Remove from heat.
2
Puree this mixture with ginger and green chili in blender until smooth. Return to pan and bring to simmer. Add salt, sugar, tamarind and stir to dissolve the tamarind. Remove from heat.
3
Heat oil in a 6-inch skillet over medium-low heat. Fry black mustard seeds for a few seconds. As soon as the seeds start popping, remove from heat and pour contents of pan over the lentil mixtures. Simmer 2 to 3 more minutes. Stir in five spices. Cover and let stand for a few minutes to help develop the flavors. Spoon over hot rice. Daal-Bhat is often served with a side-dish of curried vegetables. (Serves four.)
Ingredients
3cupswater
1cupred lentils
1tbsppeeled minced fresh ginger
1tspseeded, chopped fresh green chili
½tspsalt
1tspsugar
½tamarind concentrate (available at specialty stores)
1tspvegetable oil
¼tspblack mustard seed (kolongi)
spice to taste with coriander, cumin, chili power, garlic powder and ginger
cooked basmati rice
Directions
1
Bring water to boil in pan over medium heat. Add lentils. Reduce heat and simmer covered until lentils are tender, about 15 minutes. They should break easily when pressed between thumbs and index fingers. Remove from heat.
2
Puree this mixture with ginger and green chili in blender until smooth. Return to pan and bring to simmer. Add salt, sugar, tamarind and stir to dissolve the tamarind. Remove from heat.
3
Heat oil in a 6-inch skillet over medium-low heat. Fry black mustard seeds for a few seconds. As soon as the seeds start popping, remove from heat and pour contents of pan over the lentil mixtures. Simmer 2 to 3 more minutes. Stir in five spices. Cover and let stand for a few minutes to help develop the flavors. Spoon over hot rice. Daal-Bhat is often served with a side-dish of curried vegetables. (Serves four.)
