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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
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   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Pakistani Style Chana Dal   
    Categories: Indian, Pakistani   
         Yield: 4 Servings   
       
         1 c  Chana dal;   
              - soaked overnight & drained   
       1/3 c  Vegetable oil   
         1 md Yellow onion; finely diced   
     1 1/2 ts Garlic; crushed   
     1 1/2 ts Ginger; crushed   
         2    Roma tomatoes;   
              - finely diced or crushed   
         2 ts Coriander powder   
         1 ts Cumin powder   
       1/2 ts Garam masala powder   
       1/2 ts Chili flakes   
       1/2 ts Ground red chili powder   
         1 tb Salt; +1 ts   
              Tadka (Optional):   
         2 tb Vegetable oil   
       1/2 ts Black pepper;   
              - coarsely ground   
       
     Preparation time: 15 minutes   
     Cooking time: 60 minutes   
        
     A spicy, smoky and peppery chana dal that is the embodiment of   
     Pakistani roadside food. It's similar to the dhaba mash ki dal that   
     many of us grew up having. It's best enjoyed with a side of thick   
     naan.   
        
     Dal:   
        
     In a medium to large pot, bring 4 to 5 cups of water to boil. Add 1   
     tb of salt and fold in the dal. Lower heat to medium, and cook the   
     dal until tender but firm, about 35 to 40 minutes. Once the dal is   
     ready, drain the water and set it aside.   
        
     Heat 1/3 cup oil in a heavy-bottomed pot until it begins to shimmer.   
     Add diced yellow onion and fry on medium heat until it begins to   
     soften and brown at the edges, 5 to 7 minutes.   
        
     Lower heat to medium-low. Add crushed garlic and ginger, and stir   
     until it stops smelling raw, about 30 seconds to 1 minute.   
        
     Increase heat to medium-high and add chopped tomatoes, coriander,   
     cumin, garam masala powder, chile flakes, red chili powder, and   
     remaining salt. Stir until well-mixed and bring heat to low. Cover   
     and let the tomatoes soften about 10 minutes, stirring occasionally   
     to make sure they don't stick to the bottom of the pan.   
        
     Once they have softened, fold in the boiled dal. Stir until   
     well-coated in the tomato and onion base. Add 1 cup of water, cover   
     and bring to boil. Lower to simmer and let the dal cook for another 5   
     to 8 minutes.   
        
     Tadka:   
        
     Heat 2 tb of oil in a small frying pan. Once it begins to shimmer,   
     add the coarsely ground pepper and swirl for a few seconds until   
     fragrant. Remove from heat and pour over dal.   
        
     Recipe by Maryam Jillani   
        
     Recipe FROM:    
       
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