Masoor ki Daal
A Pakistani Masoor Daal recipe with a tangy kick
Servings 4
Ingredients
For the Daal
- 1 cup Masoor Daal (red lentils)
- 1.5-2 tsp Salt
- 1 tsp Red Chilli Powder
- ½ tsp Turmeric Powder
- 2 cloves Crushed Garlic
- ⅓ cup diced onion
- 2-3 tbsp Tomato Paste
- ½ cup chopped cilantro
- 3-4 Green Chilies For optimum heat slice them thinly, for medium cut into halves and for less leave them whole.
- Lemon Juice according to taste
Baghaar/tadka/tempering
- ¼ cup neutral oil
- 3-4 dried whole red chilies
- 1 tsp cumin seeds
- 3-4 cloves garlic - sliced
- ½ tsp Kalonji / Nigella Seeds (optional)
- 1 sprig Curry Leaves
Instructions
- Bring the daal to a boil with along with the, garlic, onion, and spices with 3-3.5 cups of water till tender. I recommend starting with 1 tsp of salt.
- Add the tomato paste and whisk energetically or use an immersion blender to make a smoothish daal
- Now turn off the heat and add the Cilantro, Green Chillies and Lemon Juice. Stir and adjust seasoning.
Baghaar
- Heat oil in a small frying pan - you can use less if you prefer
- Add the remaining ingredients, be careful!
- When the garlic cloves turn a golden brown colour pour them over the daal. You can simmer on low for a minute or two at this point if you want.
Notes
Salt tastes different based on where you are so please start with less and then adjust accordingly. The difference between an average daal and a great daal is seasoning because daal really soaks it up!