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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   
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   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Pakistani Style Kali Dal (Black Lentils)   
    Categories: Indian, Pakistani   
         Yield: 4 Servings   
       
         1 c  Whole masoor dal   
              - (brown lentils);   
              - rinsed in several changes   
              - of water, soaked for   
              - 1 hour or overnight   
     1 1/4 ts Salt; or to taste   
     1 1/2 ts Garlic; crushed   
     1 1/2 ts Fresh ginger; crushed   
       1/4 md Yellow or white onion;   
              - halved & thinly sliced   
         1 ts Black pepper; halved   
     1 1/4 ts Kashmiri red chili powder   
       1/2 ts Turmeric powder   
         2 ts Coriander powder   
         1 ts Cumin powder   
       1/4 md Yellow or white onion;   
              - halved & thinly sliced   
       1/4 c  Vegetable oil   
         2 cl Garlic;   
              - peeled & thinly sliced   
         2    Dried red chilies   
       1/2 ts Cumin seeds   
       
     Preparation time: 10 minutes   
     Cooking time: 50 minutes   
        
     A heartwarming and satisfying dal with a smoky and punchy tadka of   
     onion, garlic, red chiles, and cumin seeds.   
        
     Tadka:   
        
     When ready to serve, get the tadka ready. In a small frying pan, heat   
     oil over medium to medium-low heat until it begins to shimmer. Place   
     the onions and let them cook until they begin to brown, about 6 to 8   
     minutes. Add sliced garlic, and fry for 30 seconds to 1 minute until   
     it begins to brown at the edges. Take care to not let the onions and   
     garlic get too dark. Add cumin seeds and fry for a few seconds before   
     adding the dried red chiles. As soon as they change color, remove   
     from heat and pour over dal.   
        
     Add lentils, salt, sliced onion, crushed garlic and ginger, half of   
     the black pepper and all ground spices up until the tadka in a   
     medium-sized lidded saucepan. Pour 5 cups of water and stir until   
     well-mixed. Bring to a boil and lower to a gentle simmer. Cover with   
     a tight-fitting lid, and let the dal cook until the lentils break   
     easily with a fork, about 40 to 50 minutes.   
        
     Once the lentils have soften, remove the lid and increase the heat to   
     medium-high. Mash the lentils against the saucepan with a wooden span   
     until you get a creamy consistency. Top with the remaining black   
     pepper, and let the lentils cook, uncovered, for an additional 10   
     minutes until it thickens some more. Remove from heat and place in   
     serving bowl.   
        
     Recipe by Maryam Jillani   
        
     Recipe FROM:   
        
       
   MMMMM   
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