Pakistani Dhal Recipes

PAKISTANI DHAL

Steps:

• 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, sauté for 2-3 minutes.
• Add tomatoes and sauté 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.

PAKISTANI CHAPLI KEBAB

Steps:

• Spray a small skillet with cooking spray; warm over medium-high heat. Pour egg into the skillet; cook and stir until scrambled and set, 3 to 5 minutes.
• Combine scrambled egg, beef, chopped tomato, onion, cilantro, mint, ginger-garlic paste, coriander seeds, salt, cumin, and cayenne pepper in a bowl. Mix by hand until well combined. Shape mixture into patties. Press a tomato slice into the center of each patty.
• Heat oil in a deep skillet to 375 degrees F (190 degrees C). Cook patties in the hot oil in batches until charred, 4 to 6 minutes per side.

PALAK DAAL

Steps:

• Cook the dal in the 5 cups of water with turmeric and salt for 30 minutes.
• Add the spinach and cook until the spinach is tender and mixed with the lentils - about 35-50 minutes.
• * In a separate pan heat the oil, add the cumin seeds and as they pop add the onions. Brown the onions.
• * Add the garlic, tomatoes, green chili, coriander, garam masala, red chili powder, stir 2 minutes.
• * Add the daal and spinach and lemon juice, stir and heat through.
• * Garnish with cilantro and serve hot with pita or chapati or basmati rice.

PAKISTANI LENTIL CURRY

Steps:

• Soak brown and red lentils in ample cool water for 1 hour to overnight. Drain and rinse.
• Place drained lentils into a large saucepan or Dutch oven. Pour in the water, then add garlic, salt, coriander, cayenne, and turmeric. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the lentils are tender, about 30 minutes.
• While the lentils cook, melt the clarified butter in a skillet over medium heat. Stir in the onions, and cook, stirring often, until they turn golden brown. Stir in the cumin, and cook until fragrant, about 1 minute.
• Stir the onions and milk into the lentils; cook for another 6 to 8 minutes. Sprinkle with cilantro to serve.