Ingredients :
Water
1 c Red lentils
1 tb Ginger, minced
1 ts Green chile, seeded & minced
Salt to taste
1 ts Sugar
1/2 ts Tamarind concentrate*
1 ts Vegetable oil
1/4 ts rai
1/2 ts Five spice powder, roasted

Method:
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 thedal. 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.