Restaurant Style Daal

Assalamu alaikum wa rahmatullahi wa barakatuhu!



Daal is a traditional Pakistani curry which consists of lentils and spices. It can be likened to a thick soup and is usually eaten with roti (Pakistani flat bread) or rice.
This is my mothers' recipe for a restaurant style daal, and it has a secret ingredient which makes it really creamy!

A Simple List of Ingredients:

1. Red Lentils (Masoor Daal)
2. Water
3. Red Chilli Powder
4. Ground Turmeric
5. Tomatoes
6. Boiled Potato
7. Fresh Green Coriander
8. Vegetable Oil
9. Cumin Seeds
10. Onion
11. Garlic
12. Butter
13. Green Chillies
14. Salt
15. Ground Coriander

Bismillah, let's start!

Wash 1 cup of red lentils (masoor daal). Place in a saucepan and cover with 3 cups of water. Put onto a high heat and start bringing to the boil.

Add 2 teaspoons of red chilli powder.

Add 1/2 teaspoon of ground turmeric. Bring to the boil, and then simmer on a medium heat until ...

...the water has been absorbed.

Put onto a medium heat and add 4 cups of water. (Add the water depending on how thick you want it.)

Next, take 1 chopped tomato.

Take 1 small boiled potato, chopped. This is the secret ingredient because when it disintegrates, it gives the daal a lovely creamy texture.

And, a handful of chopped green coriander.

Add the tomato, potato and coriander to the saucepan. Leave it to simmer while you make the tarka.

To make the tarka, heat 4 tablespoons of vegetable oil in a frying pan. Add 1 teaspoon cumin seeds, and let them pop for 2 minutes.

Add 1 small chopped onion, and brown.

Next, add 6 crushed garlic cloves.

Brown for 2 minutes.

Next, add 4 ounces of butter.

Add 2 chopped green chillies.

Add 1 teaspoon of salt.

Add 1 teaspoon of ground coriander.

Stir and cook for 5 minutes on a low heat.

Meanwhile, the lentils have been simmering away.

Add the hot tarka to the lentils.

Stir in and simmer for a few minutes. Taste to check the seasoning and if the lentils are cooked.

The lentils should be soft, and it's cooked!

Serve hot with roti, boiled rice or My Naan Bread!

Wasalaam!

Restaurant Style Daal

Ingredients

For the Daal

·     1 cup Red Lentils (Masoor Daal)

·     Water

·     2 teaspoons Red Chilli Powder

·     ½ teaspoon Ground Turmeric

·     1 Tomato, chopped

·     1 Potato, peeled, boiled and chopped

·     Handful Fresh Coriander, chopped

For the Tarka

·     4 tablespoons Vegetable Oil

·     1 teaspoon Cumin Seeds

·     1 Small Onion, peeled and chopped

·     6 Garlic Cloves, peeled and crushed

·     4 ounces (113 grams) Butter

·     2 Green Chillies, chopped

·     1 teaspoon Salt

·     1 teaspoon Ground Coriander

Method

1. Wash the lentils, and place in a saucepan. Cover with 3 cups of water, and start bringing it to the boil.

2. Add the red chilli powder and the ground turmeric. Once boiling, simmer on a medium heat until the water has been absorbed.

3. Place onto a medium heat, and add 4 cups of water. Add the water depending on how thick you want the curry.

4. Add the tomato, potato and chopped coriander to the saucepan. Leave to simmer while you make the tarka.

5. For the tarka, heat the oil in a frying pan. Add the cumin seeds and let them pop for 2 minutes. Then, add the chopped onion and brown.

6. Add the garlic and brown for 2 minutes. Put in the butter, green chillies, salt and ground coriander. Stir and cook for 5 minutes on a low heat.

7. Add the hot tarka to the lentils, and stir and simmer for a few minutes. Taste to check the seasoning and if the lentils are cooked. Serve hot with roti, rice or naan bread.