TZUTC: -0800
MSGID: 35393.fidonet_cooking@1:105/500 2dc6d287
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pakistani Style Chana Dal
 Categories: Indian, Pakistani
      Yield: 4 Servings
 
      1 c  Chana dal;
           - soaked overnight & drained
    1/3 c  Vegetable oil
      1 md Yellow onion; finely diced
  1 1/2 ts Garlic; crushed
  1 1/2 ts Ginger; crushed
      2    Roma tomatoes;
           - finely diced or crushed
      2 ts Coriander powder
      1 ts Cumin powder
    1/2 ts Garam masala powder
    1/2 ts Chili flakes
    1/2 ts Ground red chili powder
      1 tb Salt; +1 ts
           Tadka (Optional):
      2 tb Vegetable oil
    1/2 ts Black pepper;
           - coarsely ground
 
  Preparation time: 15 minutes
  Cooking time: 60 minutes
  
  A spicy, smoky and peppery chana dal that is the embodiment of
  Pakistani roadside food. It's similar to the dhaba mash ki dal that
  many of us grew up having. It's best enjoyed with a side of thick
  naan.
  
  Dal:
  
  In a medium to large pot, bring 4 to 5 cups of water to boil. Add 1
  tb of salt and fold in the dal. Lower heat to medium, and cook the
  dal until tender but firm, about 35 to 40 minutes. Once the dal is
  ready, drain the water and set it aside.
  
  Heat 1/3 cup oil in a heavy-bottomed pot until it begins to shimmer.
  Add diced yellow onion and fry on medium heat until it begins to
  soften and brown at the edges, 5 to 7 minutes.
  
  Lower heat to medium-low. Add crushed garlic and ginger, and stir
  until it stops smelling raw, about 30 seconds to 1 minute.
  
  Increase heat to medium-high and add chopped tomatoes, coriander,
  cumin, garam masala powder, chile flakes, red chili powder, and
  remaining salt. Stir until well-mixed and bring heat to low. Cover
  and let the tomatoes soften about 10 minutes, stirring occasionally
  to make sure they don't stick to the bottom of the pan.
  
  Once they have softened, fold in the boiled dal. Stir until
  well-coated in the tomato and onion base. Add 1 cup of water, cover
  and bring to boil. Lower to simmer and let the dal cook for another 5
  to 8 minutes.
  
  Tadka:
  
  Heat 2 tb of oil in a small frying pan. Once it begins to shimmer,
  add the coarsely ground pepper and swirl for a few seconds until
  fragrant. Remove from heat and pour over dal.
  
  Recipe by Maryam Jillani
  
  Recipe FROM: 
 
MMMMM
--- SBBSecho 3.23-Win32
 * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)
SEEN-BY: 18/200 105/7 10 11 44 45 81 500 106/201 128/187 129/14 305
SEEN-BY: 153/7715 154/110 218/700 226/30 227/114 229/110 134 206 275
SEEN-BY: 229/300 307 317 400 426 428 452 470 664 700 705 266/512 291/111
SEEN-BY: 292/854 320/219 322/757 342/200 460/58 633/280 712/848 902/26
SEEN-BY: 5020/400 5075/35
PATH: 105/500 81 229/426