Pakistani Shahi Daal And Tarka Recipe

Name: Pakistani Shahi Daal And Tarka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 -250 g lentils (1 1/2cups); 3 tablespoons tamarind paste; 1 medium onion (sliced); 4 green chilies (whole); curry leaf (few); 2 tablespoons national shahi daal mixed spice; For TARKA (Sizzle); 4 red chilies (whole); 1/2 teaspoon cumin seed (whole); 4 -6 curry leaves; 1/2 cup oil or 1/2 cup ghee

Servings: persons

200 -250 g lentils (1 1/2cups)
3 tablespoons tamarind paste
1 medium onion (sliced)
4 green chilies (whole)
curry leaf (few)
2 tablespoons national shahi daal mixed spice
For TARKA (Sizzle)
4 red chilies (whole)
1/2 teaspoon cumin seed (whole)
4 -6 curry leaves
1/2 cup oil or 1/2 cup ghee

1
Soak tamarind in 1 1/2 cup of warm water.
2
Wash Daal and boil it with onion in 2 1/2 cups of water.
3
When Daal is tender, add Shahi Daal Spice Mix and blend thoroughly with a wooden spoon or in a blender.
4
Add tamarind juice, curry leaves and green chillies and cook.
5
When green chillies are tender daal is cooked.
6
For TARKA (Sizzle).
7
Heat oil/ghee and fry all he tarka ingredients until reddish brown.
8
Add to Daal.

6076

kcal

Calories

Fat

1002

Carbs

450

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 11 ingredients. The key ingredients include: 200 -250 g lentils (1 1/2cups), 3 tablespoons tamarind paste, 1 medium onion (sliced), 4 green chilies (whole), and more.

Yes, Pakistani Shahi Daal And Tarka falls under the General 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 Shahi Daal And Tarka

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