Pakistani Mash Daal [Lentils]

By MaryEllen

Ingredients

• 3 cups dried lentils
• 1 1/2 onion, thinly sliced
• 5 cups water
• 1 1/2 tsp chili powder
• 1/4 tsp turmeric
• 1/4 cup oil
• 2 tsp ginger
• 1 Tbs cumin
• 1-4 cloves garlic, chopped (to taste)
• 2 tomatoes, chopped
• Salt (to taste)
• Servings: 6
• Nutrition Facts
• Serving size: 1/6 of a recipe (13.4 ounces).
• Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
• Nutrition information calculated from recipe ingredients.
• Amount Per Serving
• Calories 433.85
• Calories From Fat (21%) 91.22
• % Daily Value
• Total Fat 10.39g 16%
• Saturated Fat 1.41g 7%
• Cholesterol 0mg 0%
• Sodium 74.09mg 3%
• Potassium 1060.48mg 30%
• Total Carbohydrates 61.12g 20%
• Fiber 30.62g 122%
• Sugar 7.7g
• Protein 28g 56%
• Tips
• Rice is not included in the nutrition analysis.

Preparation

Step 1

1. Wash and drain the lentils. In a large pot heat the oil, and then add thinly sliced onions, garlic, ginger, turmeric, salt and, cumin, and chili powder. Fry until golden brown and crisp. Add the tomatoes and stir well for about 10 minutes.

2. Add the water and heat until it reaches a boil. Put lentils in the pot and continue to cook at a full boil, stirring frequently, until the lentils are half-cooked. Finally, put on the lid and simmer for 20 minutes. Serve hot over rice.