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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pakistani Style Kali Dal (Black Lentils)
 Categories: Indian, Pakistani
      Yield: 4 Servings
 
      1 c  Whole masoor dal
           - (brown lentils);
           - rinsed in several changes
           - of water, soaked for
           - 1 hour or overnight
  1 1/4 ts Salt; or to taste
  1 1/2 ts Garlic; crushed
  1 1/2 ts Fresh ginger; crushed
    1/4 md Yellow or white onion;
           - halved & thinly sliced
      1 ts Black pepper; halved
  1 1/4 ts Kashmiri red chili powder
    1/2 ts Turmeric powder
      2 ts Coriander powder
      1 ts Cumin powder
    1/4 md Yellow or white onion;
           - halved & thinly sliced
    1/4 c  Vegetable oil
      2 cl Garlic;
           - peeled & thinly sliced
      2    Dried red chilies
    1/2 ts Cumin seeds
 
  Preparation time: 10 minutes
  Cooking time: 50 minutes
  
  A heartwarming and satisfying dal with a smoky and punchy tadka of
  onion, garlic, red chiles, and cumin seeds.
  
  Tadka:
  
  When ready to serve, get the tadka ready. In a small frying pan, heat
  oil over medium to medium-low heat until it begins to shimmer. Place
  the onions and let them cook until they begin to brown, about 6 to 8
  minutes. Add sliced garlic, and fry for 30 seconds to 1 minute until
  it begins to brown at the edges. Take care to not let the onions and
  garlic get too dark. Add cumin seeds and fry for a few seconds before
  adding the dried red chiles. As soon as they change color, remove
  from heat and pour over dal.
  
  Add lentils, salt, sliced onion, crushed garlic and ginger, half of
  the black pepper and all ground spices up until the tadka in a
  medium-sized lidded saucepan. Pour 5 cups of water and stir until
  well-mixed. Bring to a boil and lower to a gentle simmer. Cover with
  a tight-fitting lid, and let the dal cook until the lentils break
  easily with a fork, about 40 to 50 minutes.
  
  Once the lentils have soften, remove the lid and increase the heat to
  medium-high. Mash the lentils against the saucepan with a wooden span
  until you get a creamy consistency. Top with the remaining black
  pepper, and let the lentils cook, uncovered, for an additional 10
  minutes until it thickens some more. Remove from heat and place in
  serving bowl.
  
  Recipe by Maryam Jillani
  
  Recipe FROM:
  
 
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