Title: Toker dal
 Categories: Main dish, Indian, Bengali, Vegetarian
      Yield: 4 Servings
 
      3 c  Water
      1 c  Red lentils
      1 tb Ginger, minced
      1 ts Green chile, seeded & minced
    1/2 ts Salt
      1 ts Sugar
    1/2 ts Tamarind concentrate*
      1 ts Vegetable oil
    1/4 ts Black mustard seeds
    1/2 ts 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 tb of the puree.
  
  Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the
  Bengal Region"