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Ingredients:

3 cups of water
1 cup red lentils
1 tablespoon peeled minced fresh ginger
1 teaspoon seeded, chopped fresh green chili
1/2 teaspoon salt
1 teaspoon sugar
1/2 tamarind concentrate
1 teaspoon vegetable oil
1/4 black mustard seed
1/2 five-spice

Directions:

Bring water to boil in pan over medium heat. Add lentils. Reduce heat and simmer covered until lentils are tender, about 15 minutes. They should break easily when pressed between thumbs and index fingers. Remove from heat.

Puree this mixture with ginger and green chili in blender until smooth. Return to pan and bring to simmer. Add salt, sugar, and tamarind and stir to dissolve the tamarind. Remove from heat.

Heat oil in a 6-inch skillet over medium-low heat. Fry black mustard seeds for a few seconds. As soon as the seeds start popping remove from heat and pour contents of pan over the lentil mixtures. Simmer 2 to 3 more minutes. Stir in five spice. Cover and let stand for a few minutes to help develop the flavors. Garnish with lemon wedges and cilantro and serve with boiled rice.

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