Pakistani Dhal
Ingredients
- 1 cup dried red lentils ⓘ
- 3 cups water ⓘ
- 1 diced onion ⓘ
- 2 -3 garlic cloves, diced (or crushed)
- 1/2 gingerroot, peeled and chopped ⓘ
- 0.5 (14 1/2 ounce) can chopped tomatoes ⓘ
- 2 teaspoons curry powder ⓘ
- 1/4 teaspoon red chili powder ⓘ
- 1 teaspoon ground cumin ⓘ
- 1 teaspoon ground coriander ⓘ
- 2 -3 tablespoons cooking oil
- salt and pepper ⓘ
Instructions
- 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 tomatoes 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.
Nutrition & Diet Analysis (per serving)
722
kcal
36% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).