I have a couple of Pakistani-Indian dahl recipes on my blog. As I have mentioned elsewhere, I grew up eating dahl. In particular this red lentil version known as Masoor Ki Dahl was an almost daily staple.
I am sharing this fat free version here, that my mom used to make back in the days when she wanted to lose weight (funnily enough, she was onto something there about being fat free!). Also, I love the spicy, richness, and comfort that such foods can bring.
I trust that you will enjoy this dahl, without sacrificing any of the flavor of a typical Pakistani or Indian dish.
Pakistani-Indian Dahl
Ingredients:
- 1 cup red lentils (dahl)
- 2 medium tomatoes, roughly chopped
- 1 onion, chopped
- 4 cloves garlic, finely chopped
- 1 inch knob ginger, finely chopped
- ½ tsp chilli powder
- ½ tsp cayenne
- 1 tsp cumin seed powder
- 1 cup cilantro, chopped
- 6-8 curry leaves (optional)
- 1 green chilli, sliced
Directions:
Firstly, boil the lentils in 2 cups of filtered water until soft, about 12-15 minutes. Then water saute the tomatoes, onions, garlic, ginger and all the spices. Once they are all soft and fragrant (should smell really good), add this mixture to the lentils. Finally, garnish with fresh cilantro and sliced green chillies.
Enjoy!
Pakistani-Indian Dahl
Ingredients
- 1 cup red lentils dahl
- 2 medium tomatoes roughly chopped
- 1 onion chopped
- 4 cloves garlic finely chopped
- 1 inch knob ginger finely chopped
- ½ tsp chilli powder
- ½ tsp cayenne
- 1 tsp cumin seed powder
- 1 cup cilantro chopped
- 6-8 curry leaves optional
- 1 green chilli sliced
Instructions
- Boil the lentils in 2 cups of filtered water until soft, about 12-15 minutes. Water saute the tomatoes, onions, garlic, ginger and all the spices. Once they are all soft and fragrant (should smell really good), add this mixture to the lentils. Garnish with fresh cilantro and sliced green chillies.
