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bengali sweet and sour lentils


a very delicious dal to ring the changes. i tend to add less sugar than called for, but the degree of sweetness counteracting the tangy tamarind is a personal preference. creamed coconut is sold in a firm block. adapted from a recipe by beverley leblanc


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  1. Rinse lentils thoroughly under running water
  2. And remove any foreign matter
  3. Combine the lentils and water in a large pan and bring to the boil
  4. Skimming off the foamy scum as necessary
  5. When the scum has ceased rising to the surface
  6. Stir in the bay leaves
  7. Chilies
  8. Turmeric and asafoetida
  9. With the lid half covering the pan
  10. Let the lentils simmer gently for around 40 minutes
  11. Or until tender and the water is absorbed
  12. Meanwhile
  13. Heat the oil over medium-high heat in a large skillet or wok
  14. Add the onion and ginger and saute
  15. Stirring frequently
  16. For 6 to 8 minutes
  17. Stir in the grated creamed coconut
  18. Green chili
  19. Sugar
  20. Tamarind paste
  21. Garam masala
  22. Cumin and coriander
  23. And stir for around 1 minute
  24. When the lentils are tender
  25. Add the sauteed coconut / spice mixture and stir around to mix thoroughly
  26. Taste and add salt
  27. As necessary
  28. And extra sugar or tamarind as desired
  29. Transfer the dal to a serving dish
  30. Drizzle the hot ghee over the top
  31. And sprinkle with the garam masala and cilantro

Step 10

Total Time in Minute 70

Ingredients Count 19

cooking bengali sweet and sour lentils

See More Relate Photo


Channa dal


Bay leaves

Fresh chili peppers

Ground turmeric

Asafoetida powder

Vegetable oil


Fresh gingerroot

Creamed coconut

Fresh green chile

Brown sugar

Tamarind paste

Garam masala

Ground cumin

Ground coriander



Fresh cilantro

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