RECIPES OF PAKISTAN

Ingredients

250 gm

2 tbsp

1 large

1 large

1/2

1 tsp

1/2 tsp

1/2 tsp

1/4 tsp

3/4 tsp

2-3

1

2

1

5-6

1/4 tsp

1/4 tsp

Channa dal

Cooking oil

Red capsicum (cut into strips)

Tomato (chopped)

Onion (sliced)

Turmeric

Garam masala

Chili powder

Coriander powder

Mustard seeds

Dried red chilies

Bay leaf

Cloves

Cinnamon stick

Curry leaves

Ginger paste

Garlic paste

Coriander (optional)

Parsley (optional)

1. Soak chana dal in water for a few hours prior to use
2. Heat oil and add 1/2 tsp mustard seeds, bay leaf, cinnamon stick, ginger and garlic pastes, and cloves
3. Add 1/4 onion and let it heat till they turn translucent
4. Add tomato and curry leaves and then the chana dal, making sure to add enough water to cover the dal as it boils
5. Cook on medium-high heat with a closed lid for 30-40 minutes until the chana dal softens, while continuing to replenish the water (boiling and not cold water) now and again as it evaporates
6. When it is nearly cooked, open the pot and reduce heat and allow curry to thicken to desired consistency
7. In a separate pan, heat oil, add dry red chilis, 1/4 tsp mustard seeds and 1/4 onion and add capsicum  and allow to saute for 15 minutes while turning once or twice
8. When the capsicum had softened, add it to the chana dal and let the mixture simmer on low heat for 5-10 minutes
9. Drizzle some dried parsley for garnish and/or a few freshly chopped coriander leaves