Daal (lentils)

A simple daal recipe.

1 cup of daal is approx 3-4 ppl. (much closer to 4).

Ingredients

• 2 cups mixed dhal - 1 cup mung and 1 cup masoor
• 2 tomatoes chopped
• 1 onion, chopped fine
• a decent amount of cumin seeds (more than a tsp, less than a tbsp)
• lots of garlic (3-5 cloves), or 2 tsp crushed garlic
• a bit of ginger paste
• two fresh chillis (omit if kids)
• 1 cup frozen peas, defrost for a minute in boiling water and drain
• coriander, chopped

Spice

• 1 tsp chilli (use 1/2 tsp if kids)
• 2 tsp salt (1 tsp per cup of daal)
• pinch of tumeric/haldi
• 1/4 tsp garam masala

Directions

• rinse lentils a few times, then soak for at least 30 minutes
• put lentils on low heat
• add onions, tomatoes, garlic and ginger and then all the spices and salt. mix well.
• slice a chilli down the middle and toss it into the dhal
• turn the heat up until close to boiling, then put it on low heat to cook.

bhaagar

Start this when the dhal seems to be about 10 minutes from being cooked:

• Take a non stick saucepan, and a liberal amount of oil, the base should be coated.
• thrown in cumin seeds into hot oil
• after 2-3 minutes add the peas, salt

Add this to the daal once it’s almost fully cooked, stir and leave for a few minutes.

Sprinkle coriander and serve with a side of cucumber.

Tips:

• Don’t worry too much about excess water as the veggies soak up a bit once you stir them in at the end, and Pakistani dhal is supposed to be a bit watery.
• This is for 2 cups of dhal, which should easily feed 4-5 ppl with rice.
• If the people are big eaters use 3 cups of dhal, proportions don’t change much except for putting in a bit more spice mix

Variations

• https://www.theguardian.com/food/2020/feb/29/meera-sodha-vegan-tarka-dal-recipe-maham-anjum