Slow Cooker

Pakistani Masoor Daal is for Lunch.

Pakistani Masoor Daal takes 15 minutes to prepare.

Pakistani Masoor Daal takes 30 minutes to cook.

Pakistani Masoor Daal makes 4 servings.

The ingredients for Pakistani Masoor Daal are:

Lentils, 1 cup
Salt, 3/4 tsp
Turmeric, ground, 1/2 tsp
Chilli Powder, 1 tsp

For the Tarka/ Tempering
Olive Oil 2 tsp or more
Dried red Chili Peppers 4
Cumin seeds 1 tsp
crushed garlic 3 cloves

Here is how you make Pakistani Masoor Daal:

Soak red lentils in luke warm water for 15 minutes, meanwhile crush your garlic and keep aside.In a pot add the lentils, 3 cups of water, red chili powder, turmeric powder, and salt. Let it cook with the lid on for 20 minutes on medium.Remove the lid and if the daal is very dry and pasty add some water and cook for 5 minutes without the lid. When the daal looks completely smooth ( it should be by now), make the tempering.For temperingHeat 2 tsp oil in a non-stick small sauce pan, then add dried chili peppers and cumin seeds. When the red chili changes in to a dark color and cumin seeds splutter add the garlic. Let teh garlic turn brown. Then immediately add the tempering into the lentil/ daalServe with Rice/ or NaanServing Size: 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user HNSIDDIQUI.

The nutritional information for Pakistani Masoor Daal is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 93.6

• Total Fat: 3.6 g
• Cholesterol: 0.0 mg
• Sodium: 453.4 mg
• Total Carbs: 11.6 g
• Dietary Fiber: 14.1 g
• Protein: 17.8 g

The dietary needs meet for Pakistani Masoor Daal is Vegetarian