Pakistani Masoor Daal
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Lentils, 1 cupSalt, 3/4 tspTurmeric, ground, 1/2 tspChilli Powder, 1 tspFor the Tarka/ TemperingOlive Oil 2 tsp or moreDried red Chili Peppers 4Cumin seeds 1 tspcrushed garlic 3 cloves
Soak red lentils in luke warm water for 15 minutes, meanwhile crush your garlic and keep aside.
In a pot add the lentils, 3 cups of water, red chili powder, turmeric powder, and salt. Let it cook with the lid on for 20 minutes on medium.
Remove the lid and if the daal is very dry and pasty add some water and cook for 5 minutes without the lid. When the daal looks completely smooth ( it should be by now), make the tempering.
For tempering
Heat 2 tsp oil in a non-stick small sauce pan, then add dried chili peppers and cumin seeds. When the red chili changes in to a dark color and cumin seeds splutter add the garlic. Let teh garlic turn brown. Then immediately add the tempering into the lentil/ daal
Serve with Rice/ or Naan
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user HNSIDDIQUI.
In a pot add the lentils, 3 cups of water, red chili powder, turmeric powder, and salt. Let it cook with the lid on for 20 minutes on medium.
Remove the lid and if the daal is very dry and pasty add some water and cook for 5 minutes without the lid. When the daal looks completely smooth ( it should be by now), make the tempering.
For tempering
Heat 2 tsp oil in a non-stick small sauce pan, then add dried chili peppers and cumin seeds. When the red chili changes in to a dark color and cumin seeds splutter add the garlic. Let teh garlic turn brown. Then immediately add the tempering into the lentil/ daal
Serve with Rice/ or Naan
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user HNSIDDIQUI.
Nutritional Info Amount Per Serving
- Calories: 93.6
- Total Fat: 3.6 g
- Cholesterol: 0.0 mg
- Sodium: 453.4 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 14.1 g
- Protein: 17.8 g
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