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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:
<https://www.pakistaneats.com/recipes/pakistani-kali-dal/>

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