Bengali Sweet And Sour Lentils Recipes

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BENGALI SWEET AND SOUR LENTILS



Bengali Sweet and Sour Lentils image

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

Provided by Daydream

Categories     Curries

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 20

1 1/4 cups channa dal
1 quart water
2 bay leaves, torn (or curry leaves)
3 fresh chili peppers, slit to remove seeds, but left whole
3/4 teaspoon ground turmeric
1/2 teaspoon asafoetida powder
2 -3 tablespoons vegetable oil
1/2 onion, finely chopped
3/4 inch fresh gingerroot, finely chopped
1 ounce creamed coconut, grated
1 fresh green chile, seeded if desired, and chopped
1 1/2 tablespoons brown sugar
1 1/2 tablespoons tamarind paste
1/2 teaspoon garam masala
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
salt, to taste
1 tablespoon ghee, melted
1 teaspoon garam masala
fresh cilantro, chopped

Steps:

  • Rinse lentils thoroughly under running water, and remove any foreign matter.
  • Combine the lentils and water in a large pan (which has a lid) and bring to the boil, skimming off the foamy scum as necessary. When the scum has ceased rising to the surface, stir in the bay leaves, chilies, turmeric and asafoetida.
  • With the lid half covering the pan, let the lentils simmer gently for around 40 minutes, or until tender and the water is absorbed.
  • Meanwhile, heat the oil over medium-high heat in a large skillet or wok. Add the onion and ginger and saute, stirring frequently, for 6 to 8 minutes. Stir in the grated creamed coconut, green chili, sugar, tamarind paste, garam masala, cumin and coriander, and stir for around 1 minute.
  • When the lentils are tender, add the sauteed coconut/spice mixture and stir around to mix thoroughly. Taste and add salt, as necessary, and extra sugar or tamarind as desired.
  • Transfer the dal to a serving dish, drizzle the hot ghee over the top, and sprinkle with the garam masala and cilantro.

Nutrition Facts : Calories 418.8, Fat 19, SaturatedFat 7.7, Cholesterol 8.2, Sodium 30.3, Carbohydrate 52.5, Fiber 12.4, Sugar 16.4, Protein 13.7

SWEET & SOUR LENTILS



Sweet & Sour Lentils image

Make and share this Sweet & Sour Lentils recipe from Food.com.

Provided by OceanIvy

Categories     Stew

Time 25m

Yield 4-8 serving(s)

Number Of Ingredients 12

1/2 lb dried lentils
1/2 cup vegetable stock
1/3 cup apple cider
1/4 cup apple cider vinegar
1 1/2 tablespoons sugar
1 tablespoon molasses
1/8 teaspoon ground cloves
2 bay leaves
1 tablespoon chopped scallion
1 dash cayenne
chopped fresh ginger, to taste
salt

Steps:

  • Cook the lentils in 3 cups of stock or water.
  • In a small saucepan combine the stock, cider, vinegar, sugar and molasses.
  • Add in the cloves, bay leaves, scallions, cayenne and ginger.
  • Bring mixture to a boil; boil 2 minutes.
  • Combine with cooked lentils and their liquid.
  • Add the salt and cook until hot and bubbling.
  • You may serve with basmati rice.

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