Follow these steps for perfect results
Lentils
Tamarind Paste
Onion
sliced
Green Chilies
whole
Curry Leaves
National Shahi Daal Mixed Spice
Red Chilies
whole
Cumin Seed
whole
Curry Leaves
Oil
Soak tamarind in 1 1/2 cups of warm water for 15 minutes.
Wash lentils.
Boil lentils with sliced onion in 2 1/2 cups of water until tender.
Add Shahi Daal Spice Mix to the cooked lentils.
Blend the mixture thoroughly with a wooden spoon or in a blender.
Add tamarind juice, curry leaves, and whole green chilies to the lentil mixture.
Cook until the green chilies are tender.
Prepare the Tarka: Heat oil or ghee in a separate pan.
Fry whole red chilies, whole cumin seeds, and curry leaves in the hot oil/ghee until reddish brown.
Pour the Tarka over the cooked Daal.
Serve hot.
Expert advice for the best results
Adjust the amount of tamarind paste to your taste.
Use a pressure cooker to reduce cooking time.
Garnish with fresh cilantro.
Everything you need to know before you start
15 minutes
Can be made a day ahead.
Serve in a bowl, garnished with fresh cilantro and a swirl of cream or yogurt.
Serve with rice or roti.
Serve with a side of raita (yogurt dip).
To complement the spice and sourness.
Discover the story behind this recipe
A staple lentil dish in Pakistani cuisine, often served at special occasions.
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