Khari masoor ki daal,kaali Daal

Name: Khari masoor ki daal,kaali Daal
Total time: 1200 s
Yield: 2 serving
Cuisine: Pakistani
Ingredients: 1/2 cup khari masoor ki daal or black gram lentils also known as; kaali daal or sabit masoor ki daal; 1/2 teaspoon salt ½ teaspoon red chilli powder; 1/4 teaspoon turmeric ½ teaspoon coriander powder; 1/2 teaspoon garlic paste; 2 teaspoon lemon juice or adjust to taste; 1/4 cup mint leaves 2 tablespoons oil for tempering; 3 garlic cloves sliced ½ medium onion sliced; 6 hole red chilli

Ñôôri Màlîk @cook_16764838

islamabad

#WeAreTogether 9
Kaali daal or khari masoor ki daal is a popular vegetarian / vegan Pakistani recipe made with black gram lentils. It can be served with chawal (rice) or roti.

Ingredients

3h 20 min

2 serving

1/2 cupkhari masoor ki daal or black gram lentils also known as
kaali daal or sabit masoor ki daal
1/2 teaspoonsalt ½ teaspoon red chilli powder
1/4 teaspoonturmeric ½ teaspoon coriander powder
1/2 teaspoongarlic paste
2 teaspoonlemon juice or adjust to taste
1/4 cupmint leaves 2 tablespoons oil for tempering
3garlic cloves sliced ½ medium onion sliced
6hole red chilli

Cooking Instructions

3h 20 min

1

Pressure Cooker Instructions:
Wash lentils and soak for 30 minutes.
2

Drain the soaked lentils and place in a pressure cooker with about 1 - 1 ½ cup water.
3

Add salt, red chilli powder, turmeric, coriander powder and garlic paste.
4

Stir, and put on pressure cook for 30 minutes. If you didn’t have time to soak the daal, you can add unsoaked daal and pressure cook for 45 minutes.
5

Release pressure and open the lid. Switch to saute / sear mode and whisk well or mash with a wooden spoon so that some of the lentil grains soften and break. soak the daal, you can add unsoaked daal and pressure cook for 45 minutes.
6

Release pressure and open the lid. Switch to saute / sear mode and whisk well or mash with a wooden spoon so that some of the lentil grains soften and break.
7

At this stage you can add water or cook the daal on saute / sear mode depending on how thick or thin you want the lentils to be.
8

Heat oil for tempering (tarkin a small frying pan or wok.
9

Once the oil is hot, add sliced onion followed by the garlic 2 minutes late Cook till golden brown. Make sure they don’t burn.
10

Add the mint leaves and lemon juice to the daal, and stir. Let the daal cook for a minute and then pour the onion and garlic tempering over the hot lentils.
11

Serve hot with rice or roti.

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Comments (5)

Sadia Alvi @Sadoskitchen1

July 29, 2020 10:19

Nice

Written by

Ñôôri Màlîk @cook_16764838

on June 21, 2020 19:42

islamabad

cooking is my passion andmy love and i am food lover🥰🥰

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#WEARETOGETHER

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