Pakistani Shahi Daal And Tarka Recipes

PAKISTANI SHAHI DAAL AND TARKA

Steps:

• Soak tamarind in 1 1/2 cup of warm water.
• Wash Daal and boil it with onion in 2 1/2 cups of water.
• When Daal is tender, add Shahi Daal Spice Mix and blend thoroughly with a wooden spoon or in a blender.
• Add tamarind juice, curry leaves and green chillies and cook.
• When green chillies are tender daal is cooked.
• For TARKA (Sizzle).
• Heat oil/ghee and fry all he tarka ingredients until reddish brown.
• Add to Daal.

TARKA DHAL

Steps:

• Rinse the lentils several times until the water runs clear, then tip into a saucepan with 1 litre water and a pinch of salt. Bring to the boil, then reduce the heat and simmer for 25 mins, skimming the froth from the top. Cover with a lid and cook for a further 40 mins, stirring occasionally, until it's a thick, soupy consistency.
• While the lentils are cooking, heat the ghee or oil in a non-stick frying pan over a medium heat, then fry the onion and garlic until the onion is softened, so around 8 mins. Add the turmeric and garam masala, then cook for a further minute. Set aside.
• Tip the lentils into bowls and spoon half the onion mixture on top. Top with the coriander and tomato to serve.