Daal

Name: Daal
Total time: 2100 s
Yield: 8 servings
Cuisine: Pakistani
Ingredients: 2 cups dry masoor dal (aka red lentils); 1 tbsp oil; 1 large yellow onion, finely diced; 6 cloves garlic, minced; 1 tbsp minced ginger; 2 green chiles, minced; 1 tbsp Indian curry powder; 1 tsp whole mustard seed; 1 tsp ground coriander; 1/2 tsp ground cumin; 1 1/2 tsp salt, more to taste; 1 1/2 cups chopped fresh tomatoes; coriander leaves for garnish; basmati rice, to serve; To taste salt

Mohsin Raza @cook_22228081

#wearetogether

Mohsin Raza @cook_22228081

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Ingredients

35 mins

8 servings

2 cupsdry masoor dal (aka red lentils)
1 tbspoil
1large yellow onion, finely diced
6 clovesgarlic, minced
1 tbspminced ginger
2green chiles, minced
1 tbspIndian curry powder
1 tspwhole mustard seed
1 tspground coriander
1/2 tspground cumin
1 1/2 tspsalt, more to taste
1 1/2 cupschopped fresh tomatoes
coriander leaves for garnish
basmati rice, to serve
To tastesalt

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Steps

35 mins

1

Combine the lentils and water in a large pot. Bring to a boil, then turn the heat down to simmer. Skim off any foam that collects on top. Cook, partially covered, until the lentils are tender, usually 15-20 minutes.
2

While the lentils are cooking, make the tadka. Heat a skillet over medium heat and add the oil and onion, garlic, ginger, chiles, and a pinch of salt. Fry until soft, about 5 minutes.
3

Add the spices: curry powder, mustard, coriander, and cumin, along with the salt. Stir to combine and cook for about 60 seconds, then add the tomatoes. Cook about 7 minutes to cook down the tomatoes if canned, or until the tomatoes are soft and saucy if fresh.
4

Add the tadka to the cooked lentils, and simmer over low heat for about 5 minutes to infuse with flavor.
5

Serve garnished with cilantro and with basmati rice.