Pakistani Dhal Recipe

Name: Pakistani Dhal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried red lentils; 3 cups water; 1 diced onion; 2 -3 garlic cloves, diced (or crushed); 1/2 gingerroot, peeled and chopped; 0.5 (14 1/2 ounce) can chopped tomatoes; 2 teaspoons curry powder; 1/4 teaspoon red chili powder; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 2 -3 tablespoons cooking oil; salt and pepper

Servings: persons

1 cup dried red lentils
3 cups water
1 diced onion
2 -3 garlic cloves, diced (or crushed)
1/2 gingerroot, peeled and chopped
0.5 (14 1/2 ounce) can chopped tomatoes
2 teaspoons curry powder
1/4 teaspoon red chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
2 -3 tablespoons cooking oil
salt and pepper

1
Heat water in pot until boiling.
2
Add lentils and boil for one minute.
3
Reduce heat to a simmer.
4
Simmer lentils until they resemble a thick paste.
5
While lentils are simmering, heat oil in frying pan.
6
Add onion, garlic and ginger. Fry until soft. Add curry, chili, cumin, coriander, salt and pepper, saute for 2-3 minutes.
7
Add tomatoes and saute for another 3-5 minutes. Add fried spice mixture into lentil paste, stir and cook an additional 15-20 minutes.
8
Serve as is or over basmati rice.

599

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup dried red lentils, 3 cups water, 1 diced onion, 2 -3 garlic cloves, diced (or crushed), and more.

Yes, Pakistani Dhal falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pakistani Dhal

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