I started collecting Pakistani food recipes when I was still in college. Since then, my mom has also written many of the “Zuberi Family” recipes for myself and for my sister. Perhaps time has come to share recipes of some of my favorite foods with this readership. I hope to include recipes of popular Pakistani foods, as well as occasional blend of non-Pakistani yum food! Do I cook? Yes, I can, but unfortunately I just don’t find the time.
Today’s recipe: Dal Masala (Spicy split black chick peas)
-350gm split black chick peas (Chana Dal)
–500 ml water
–1 medium onion, skinned and finely chopped
–1\4 cup oil
–1 inch fresh ginger, peeled and finely chopped
–4-5 garlic cloves skinned and finely chopped
–1 medium tomato, roughly chopped
–1\2 level tsp. turmeric
–1 tsp. salt
–1 tsp. chili powder (to taste)
–1 tsp. garam masala
–2 tbs. fresh chopped coriander
–2 green chilies chopped
1. Wash dal in few changes of water until water runs clear then leave to soak in cold water for about an hour. Drain Dal and keep aside.
2. Heat oil in a heavy based saucepan. Add the onions, ginger and garlic. Stirring frequently, fry for 5-8 minutes until the mixture turns to a pale golden colour.
3. Add chili powder, turmeric, salt, green chili, coriander powder and a little water to prevent the mixture from sticking to the bottom of the pan. Stirring frequently, fry the mixture for few more minutes.
4. Then add the tomatoes and still stirring frequently, fry the onion mixture for about 10 minutes until the tomatoes are reduced to a pulp. Add a little water, if necessary, to prevent the mixture from sticking to the bottom of the pan. Keep frying until the oil begins to separate. .
5. Add the drained dal and water. Mix well, reduce the heat, cover and allow to cook for about 30 minutes or until dal is tender and all the moisture had dried up.
6. Add garam masala, coriander leave and green chilies.
7. Serve with Nan, Roti or plain boiled rice.
For a translation of spice names, visit: http://www.desicookbook.com/translations.aspx