Cinnamon, coconut and tamarind Masoor daal - Pakistani

 Recipe 2 – Cinnamon, coconut and tamarind Masoor daal

Ingredients:

Serves: 5-6 people

Time: 30 minutes

• 50 grams Masoor (pink) lentil , washed and soaked for about 15 minutes
• 2-3 tbsp vegetable oil
• 1 red onion, chopped finely
• 2 tomatoes, chopped roughly
• 1/2 tsp ginger paste
• 1/2 tsp garlic puree
• 1 inch cinnamon stick
• 5 curry leaves
• 1/2 tsp cumin seeds
• 1/2 tsp red chilli powder
• 1/4 tsp turmeric
• 1/2 ground coriander seeds
• salt to taste

Tempering:

• 1 tbsp ghee
• 1 tsp cumin seeds
• 1 garlic clove, slivered finely
• 2-3 dried red chillis
• 1 pinch asafoetida (hing)

Garnish:

• 1 tbsp tamarind sauce
• 1 tsp chaat masala
• 1 tbsp desiccated coconut
• Handful of chopped coriander leaves
• 1/2 red onion, sliced and fired until browned (left on kitchen paper before use)
• Method: 

1. Heat a saucepan with vegetable oil on medium heat until hot. Add cumin seeds and cinnamon, allow to splutter. Now add onions and cook until light brown.

2. Next add ginger and garlic and cook a little until the raw smell disappears. Add turmeric, curry leaves, ground coriander, red chilli powder, now add tomatoes and cook until softened.

3. Drain the soaked daal to the tomatoes and add enough water to cover the daal. Cook until soft and mushy.

4. To temper, heat ghee in small frying pan or tarka pan and add cumin, followed by garlic once light brown add red chilli and hing. After about 2-3 seconds pour over daal and cover for a few minutes. Add salt and transfer into a serving bowl.

5. To serve, sprinkle with chaat masala, tamarind sauce, brown onions, coriander and coconut. Enjoy with plain basmati or naan