Pakistani food – mouth-watering & delicious! Here is the first of what I hope will be many recipes! If you make these, let me know how they turn out through the comments!
This recipe came to me by way of Carol Brown, Polly Brown & Sheila Williams (now adapted by me). For those unfamiliar – dal is the Pakistani word for lentils. Lentils come in all colors but my bias is the reddish-orange kind.
2 Cups dal (red/orange)
1 medium size onion (chopped)
3 cloves garlic (minced)
4 red peppers (whole) or 1 1/2 tsp ground red pepper or to taste
1 tsp fresh minced ginger root
½ tsp white cumin seed (zeera)
4 tomatoes (chopped)
2-3 tbsp olive oil
Heat oil until it sizzles. Add zeera & red pepper. Saute a bit then add garlic and onions. When they look glazed add minced ginger, chopped tomatoes and a pinch of haldi (turmeric). Add washed dal. Put in twice the amount of water and cook 20 to 40 minutes with fire on low(I know that’s vague but I’m a sun-dial!) – check and see if you need to cook a bit longer. Texture should be soft. Add fresh washed coriander to taste. You can add vegetables and cook a few more minutes. Garnish with chopped tomatoes and fresh coriander and serve with raita & basmati rice or chapatis. It’s a simple, economical and delicious dish.
Meanderings Through My Cookbook – a great site for some good recipes had this picture to share of Masoor Dal – It is a perfect picture and does the dish justice. Take a look at her site for some inspiration!
- Seasoned butter lends polish to foods (seattletimes.nwsource.com)