Pakistani Dhal

serves 4-6
from: VegWeb

1 cup dry red lentils
3 cups water
1 diced onion
2-3 diced or crushed garlic cloves
1/2 peeled and chopped ginger root
1/2 can of chopped tomatos
2 tsps curry powder
1/4 teaspoon red chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
4-5 tablespoon cooking oil
salt and pepper to taste

Heat water in pot until boiling. Add lentils and boil for one minute. Reduce heat to a simmer. Simmer lentils until they resemble a thick paste. While lentils are simmering, heat oil in frying pan. Add onion, garlic and ginger. Fry until soft. Add curry, chili, cumin, coriander, salt and pepper, saute for 2-3 minutes. Add tomatos and saute for another 3-5 minutes. Add fried spice mixture into lentil paste, stir and cook an additional 15-20 minutes. Serve as is or over basmati rice.

*Vegetable stock can be added to boiling water for additional taste.

Serves: 4-6

Preparation time: 45 mins

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