Pakistani-Style White Lentils With A Sizzling Oil G

Name: Pakistani-Style White Lentils With A Sizzling Oil Garnish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: for the lentils; 1 cup urad dal; 2 cups scant water; 1 teaspoon salt, or to taste; a nice pinches of ground turmeric; 1/2 teaspoon red chili powder, or to taste; 1/2 tomato, finely chopped; for the sizzling oil garnish or tarka; 3 tablespoons canola oil; 1/2 red onion, sliced thinly; 1 teaspoon whole cumin seeds; the leaves from 2 branches of curry leaves (found in Indian/Pakistani grocery stores); 4-5 whole dried red chilies, I use the small round ones; handful chopped cilantro; 5 mint leaves, chopped; 2 inch piece of ginger, julienned; 1 green chili, julienned

Servings: persons

for the lentils
1 cup urad dal
2 cups scant water
1 teaspoon salt, or to taste
a nice pinches of ground turmeric
1/2 teaspoon red chili powder, or to taste
1/2 tomato, finely chopped
for the sizzling oil garnish or tarka
3 tablespoons canola oil
1/2 red onion, sliced thinly
1 teaspoon whole cumin seeds
the leaves from 2 branches of curry leaves (found in Indian/Pakistani grocery stores)
4-5 whole dried red chilies, I use the small round ones
handful chopped cilantro
5 mint leaves, chopped
2 inch piece of ginger, julienned
1 green chili, julienned

1
In a medium-sized saucepan bring the water to a boil on medium to medium-high heat.
2
Add in the urad dal, salt, turmeric, red chili powder, and tomato. Lower the heat to medium and cook for about 20 minutes, until the water has evaporated and when you press on the dal between your fingers, it mashes easily. The grains should be separate, not mushy.
3
Place the dal into your serving dish.
4
Next, in a frying pan, heat the oil on medium heat. Add the onion and begin to fry it. After 3 minutes add in the cumin seeds, curry leaves, whole dried red chilies and fry all of the items together until the onions turn golden brown.
5
When the onions are golden, pour the hot oil mixture over the lentils. Then, finish garnishing with the ginger, cilantro, mint leaves, and the green chili. Serve with naan or chapati.
6
*When you are making the sizzling oil garnish/tarka, you may want to run your exhaust fan during this process because it may cause you to cough a bit.

151

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: for the lentils, 1 cup urad dal, 2 cups scant water, 1 teaspoon salt, or to taste, and more.

Yes, Pakistani-Style White Lentils With A Sizzling Oil Garnish 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.

That's it — enjoy your meal!

Pakistani-Style White Lentils With A Sizzling Oil Garnish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions