It’s a drizzly November day. The boy is hinting that
something substantial for lunch would be in order. I love Dal soup and have
been longing to try this Bangladeshi version. I don’t usually use red lentils
for dal soup so I am especially interested.
110g red massor lentils
4tbsp tamarind puree (see below)
3tbsp mustard oil
4 garlic cloves, crushed
1 small onion, finely chopped
4 tomatoes, chopped
3 green chillies, chopped
Salt to taste
2tbsp chopped coriander leaves
Tempering
½ tsp turmeric
1tsp panch poran
2 bay leaves
2tsp dried chillies, crumbled.
Tamarind puree is made by soaking a hard block of tamarind
in boiling water and sieving it. It should be slightly thinner than ketchup.
Soak the dal for an hour or so, just to get it started while
you prep the vegetables. I can’t help myself and have a compilation CD of Mohammed
Rafi on the go. The boy pads in and out but doesn’t help. His cat pads in and
out uninterested as there are no meat scraps on offer.
Drain the lentils and give them a quick rinse. Put them in a
large pan along with a litre of boiling water from the kettle and the tamarind.
This needs about 45 minutes or so. Meanwhile in a small
skillet, prepare the tempering and other stuff. Heat the mustard oil in a small
skillet or wok. You will often find it labelled as “For External use only” in
the EU. We’re not using much so it doesn’t bother me but use vegetable oil if
you’re not sure.
Stir fry the tempering mix for a few seconds – the panch
poran will start popping, quite quickly. The cat scarpers. Add the onion,
chillies and tomato, and stir fry for about 10 minutes.
Add to the soup at any time.
After it has had its 45 minutes, adjust the water to get the
consistency you like. I quite like it
when the Dal is grainy and slightly separates from the broth until you stir it
in the bowl. Add the salt – the boy thinks a little sugar might balance it.
Sprinkle the coriander leaves on top and serve with rice. We’re
having our rice with sweet mango chutney and a sharp mixed vegetable pickle.
The boy approves, as it’s filling but a million minds away
from the blandness of most comfort food.
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