Name: Sabut Masoor Daal with Tamarind Tarka
Cook time: 13 min
Total time: 13 min
Yield: 4 servings
Cuisine: Pakistani
Ingredients: For the Daal; 2 cups Sabut Masoor (whole brown lentils), soaked 30-40 minutes; 1/2 onion; 1/2 tomato; 1/2 tsp turmeric powder; 1 tsp red chilli powder; 1 tsp crushed red chillies; Salt to taste; 1 chicken stock cube, optional; 4 cups water; Fresh coriander leaves, chopped; For Tamarind Tarka; 1/4 cup oil; 1 onion, finely chopped; 6-8 garlic cloves, chopped; 6-8 whole dried red chillies, sabut laal mirch; 1/2 tbsp cumin seeds, zeera; 1 cup tamarind pulp, imli ka guda

Instructions 16

Cook the Daal.
Add soaked sabut masoor, onion, tomato, turmeric, red chilli powder, crushed red chillies, salt, and chicken cube to a pressure cooker.
Pour in 4 cups of water.
Pressure cook for 10 minutes on medium flame.
Let pressure release naturally.
Lightly mash if needed and add fresh coriander.
Prepare the Tamarind Tarka.
Heat oil in a pan.
Add cumin seeds and let them crackle.
Add chopped onion and fry until golden brown.
Add garlic cloves and whole dried red chillies; sauté until aromatic.
Pour in tamarind pulp and cook for 2-3 minutes until slightly thick and glossy.
Finish.
Pour the hot tamarind tarka directly over the cooked daal.
Cover for 1 minute to trap the aroma.
Serve hot with plain white rice.

Sabut Masoor Daal with Tamarind Tarka