Pakistani Shahi Daal and Tarka

Hannelu's Note:

This recipe comes from a National Foods Spice Box which is a spice mix for lentils

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 4-6

Yield: 6.0 cups

• 200 -250 g lentils (1 1/2cups)
• 3 tablespoons tamarind paste
• 1 medium onion (sliced)
• 4 green chilies (whole)
• curry leaf (few)
• 2 tablespoons national shahi daal mixed spice

For TARKA (Sizzle)

• 4 red chilies (whole)
• 1/2 teaspoon cumin seed (whole)
• 4 -6 curry leaves
• 1/2 cup oil or 1/2 cup ghee

Directions:

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