Pakistani Masoor Daal

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Pakistani Masoor Daal calories by ingredient


Introduction

One of my favorite daal of my mom's, the garlic gives it a kick One of my favorite daal of my mom's, the garlic gives it a kick
Number of Servings: 4

Ingredients

    Lentils, 1 cup
    Salt, 3/4 tsp
    Turmeric, ground, 1/2 tsp
    Chilli Powder, 1 tsp

    For the Tarka/ Tempering
    Olive Oil 2 tsp or more
    Dried red Chili Peppers 4
    Cumin seeds 1 tsp
    crushed garlic 3 cloves

Tips

If you are not worried about fats then you can use 1/4 cup of canola oil for tempering ( that is authentic.)


Directions

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.