Afghan Red Lentils (Masoor ki Daal)

Experience the warmth and flavors of Afghan cuisine with this delightful dish, Afghan Red Lentils (Masoor ki Daal). This hearty and aromatic curry combines creamy lentils with a medley of spices, delivering a comforting and delicious meal. Perfectly served with rice or fresh bread, it's a dish that brings the rich culinary traditions of Afghanistan right to your table.

Ingredients

🍋 1 cup Red Lentils Masoor ki Daal pre-soaked
🧈 4 tbsp Butter 3 tbsp for tarka + 1 tbsp for garnish
🧅 1/4 cup Onion sliced
🧄 1 tsp Garlic Paste
🍈 1 tsp Ginger Paste
🌶️ 3 Green Chillies sliced, for garnish
🫒 8 tbsp Oil
🍋 1 tbsp Lemon Juice
🌿 1 tsp Cumin Powder roasted
🌿 1/2 tsp Garam Masala Powder for garnish
🧂 1/2 tsp Salt
🌶️ 1 tsp Red Chilli Powder
🌕 1 tsp Turmeric Powder
🐔 1/2 tsp Chicken Cube crushed, or chicken powder
🌿 1 tbsp Coriander Leaves chopped, for garnish
🧄 1 tsp Garlic for tarka, chopped

Instructions

1- Prepare the Lentils:

• If you haven’t done so already, soak 1 cup of red lentils for about 30 minutes to 1 hour.

2- Heat Oil:

• Place a non-stick pot on medium heat and pour in 8 tablespoons of oil.

3- Sauté Onions:

• Add 1/4 cup sliced onions to the hot oil.
• Fry until they are lightly golden.

4- Add Aromatics:

• Stir in 1 teaspoon each of garlic paste and ginger paste.
• Cook briefly until fragrant.

5- Incorporate Spices Part 1:

• While sautéing, add 1/2 teaspoon salt and 1 teaspoon red chili powder.
• Mix thoroughly, splashing a little water if needed.

6- Incorporate Spices Part 2:

• Add 1 teaspoon turmeric powder and 1/2 teaspoon crushed chicken cube.
• Blend well, adding water if necessary to prevent burning.

7- Add Cumin:

• Stir in 1 teaspoon roasted cumin powder until everything is well integrated and oil begins to separate.

8- Combine Lentils and Water:

• Add the pre-soaked lentils to the spice mixture, then pour 2 cups of water.
• Stir gently.

9- Cook Lentils:

• Allow the mixture to simmer on low-medium heat until lentils are soft and the consistency is thick and creamy.

10- Prepare Tarka:

• In a small frying pan, melt 3 tablespoons of butter over medium-low heat.
• Add 1 teaspoon chopped garlic and fry till golden.

11- Finish the Daal:

• Pour the hot garlic-butter tarka over the lentils.
• Stir in 1 tablespoon lemon juice.

12- Garnish and Serve:

• Sprinkle 1/2 teaspoon garam masala powder, sliced green chilies, and chopped coriander leaves over the top.
• Add the remaining tablespoon of butter for a final touch.

Prep Time: 10-15 minutes
Cook Time: 25-30 minutes
Total Time: 40-50 minutes
Servings: 4
Equipment:

• Non-stick Pot
• Small Frying Pan
• Serving Spoon
• Cutting Board and Knife

Cooking Tips:

• Be cautious with onion quantity to prevent the dish from becoming sweet.
• Adding splashes of water during the frying of spices (bhuna) enhances the flavor.
• The tarka is crucial for adding depth and aroma to the dish.

#hashtags:
#afghanidishes #redlentils #lentilcurry #southasianfood #comfortfood #vegetarianrecipes #easyrecipes

Zaib Kitchen: https://www.youtube.com/@bismakhalid2299

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Afghan Red Lentils (Masoor ki Daal)

Posted by Waivio guest: @waivio_hivecooking