Masoor daal

Name: Masoor daal
Total time: 900 s
Yield: 4-5 servings
Cuisine: Pakistani
Ingredients: 1 cup kali masoor ki daal or black gram; 1/2 teaspoon salt; 1/2 teaspoon red chilli powder; 1/2 teaspoon coriander powder; 2 teaspoon lemon juice or adjust to taste; 1/2 teaspoon garlic paste; 1/4 cup mint leaves; 2 tablespoons oil for tempering; 3 garlic cloves sliced; 1/2 medium onion sliced

Zobia Sajjad @zobiasajjad

Karachi, Sindh, Pakistan

#PAKNIG

Zobia Sajjad @zobiasajjad

Karachi, Sindh, Pakistan

Saved

Ingredients

10-15 MIN

4-5 servings

1 cupkali masoor ki daal or black gram
1/2 teaspoonsalt
1/2 teaspoonred chilli powder
1/2 teaspooncoriander powder
2 teaspoonlemon juice or adjust to taste
1/2 teaspoongarlic paste
1/4 cupmint leaves
2 tablespoonsoil for tempering
3garlic cloves sliced
1/2medium onion sliced

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Steps

10-15 MIN

1

Wash lentils and soak for 30 minutes. Drain the soaked lentils and place in a pressure cooker with about 1 - 1 ½ cup water.
2

Add salt, red chilli powder, turmeric, coriander powder and garlic paste.
3

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.
4

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.
5

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
Heat oil for tempering (tarkin a small frying pan or wok.
6

Once the oil is hot, add sliced onion followed by the garlic 2 minutes later. Cook till golden brown. Make sure they don’t burn.
7

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.
Serve hot with rice or paratha.