Black masoor daal

Name: Black masoor daal
Cuisine: Pakistani
Ingredients: 1/2 cup Black masoor daal (lentils); 1/2 cup red masoor daal(lentils); Salt according to your taste; 1/2 tbsp red chilli powder; 1 tbsp ginger garlic paste; 1/3 tsp tumeric powder; 1 tsp Cummin seeds; 2 tomatoes chopped; 10 _15mint leaves; 1/4 cup tamarind (imli) pulp; **For tarka***; 5-6 tbsp oil or ghee; 1 thinly sliced onion; 4-5 chopped garlic; 1/3 tsp Cummin seeds; 4-5 whole red chilli

Safa Anis @cookpadsafa12

#cookpadcharity

Safa Anis @cookpadsafa12

Saved

Ingredients

1/2 cupBlack masoor daal (lentils)
1/2 cupred masoor daal(lentils)
Salt according to your taste
1/2 tbspred chilli powder
1 tbspginger garlic paste
1/3 tsptumeric powder
1 tspCummin seeds
2tomatoes chopped
10_15mint leaves
1/4 cuptamarind (imli) pulp
**For tarka***
5-6 tbspoil or ghee
1thinly sliced onion
4-5chopped garlic
1/3 tspCummin seeds
4-5whole red chilli

Saved

Steps

1

Wash daals and then Soak both daals in a bowl for 30mins.
2

Place the (daal) lentils and 3 cups of the water into a pan.
3

Now add ginger garlic paste, tomatoes, Cummins seeds
4

Now add salt,red chilli powder and tumeric powder, stir well.
5

Now bring to the boil. Skim off any froth that forms on the surface of the water with a spoon. Cover the pan with a lid and reduce the heat to a simmer. Simmer, stirring regularly, for 35–40 minutes, or until the lentils are just tender, adding more water as necessary.
6

Now add imli pulp and mix well.
7

When the lentils have cooked through, remove the pan from the heat and use a whisk to break them down. Set the mixture aside.
8

***For tarka****
Now in a pan heat the oil over a medium heat. Add the onion and garlic cloves chopped fry for 4-5mins or until golden brown. Now add cumin seeds fry for 10 secs.
9

Now pour TARKA on daal and garnish lentils with mint leaves. Serve hot with rice or roti. 😋😋