Ingredients: 1 cup urid dal, picked over and rinsed 2 or 3 times 5 to 6 cups water 1 teaspoon salt or to taste 1 teaspoon turmeric 2 tablespoons canola oil 1 teaspoon cumin seeds 1 large tomato, chopped 1 lemon-sized ball of tamarind concentrate dissolved in water and strained 1/3 cup chopped fresh cilantro 1 green chili pepper, chopped (optional) Directions:1. In a large 6- to 8-quart pot, heat water and dal together. Bring to a boil, reduce heat and simmer, removing scum. Add salt and turmeric. Cook covered for about 45 minutes checking to make sure that dal is cooked and adding more water if needed. If there is too much water, uncover and boil down. The final product should be thick, almost like a paste. 2. In a small pot, heat oil. When very hot, add cumin seeds. Fry all seeds until they pop, about 20 seconds. Add to dal. Add remaining ingredients to dal. Mix and cook for about 5 more minutes. |