Contrary to some people's expectations, nothing beats the summer heat like a spicy hot dal from south India — where they ought to know about beating heat, after all. But if the idea of plenty of fresh and dried hot chillies makes you sweat a little, tamarind infuses this refreshingly light and fragrant dal with a sour and sweet tang that pushes the heat to almost a pleasant undertone. Wonderful for lunch or a small dinner with a plate of hot rice to spoon a little of the colorful dal liquid over top.
The instruction for a 1-inch piece of tamarind is based on the cake form of the dried pulp sold in every Indian and Asian grocery here in North America. Likewise the brown mustard seeds, curry leaves and asafetida called for in this recipe are always easily found at Indian stores.
|Mung Tamarind Dal|
|Recipe by Lisa Turner|
Published on July 17, 2008
Simple creamy, fragrant and spicy dal curry with sweet green mung beans and the sour and sweet tang of tamarind