Of course Kumy is a wonderful cook, if he ever cooks. He has been known to add red pepper flakes, extra black pepper and garlic to just about anything, which guarantees that it will be delicious.
But this is a very traditional Pakistani dish – true everyday food. Daal means lentils and there are dryer versions and soupier versions. This one is soupier and should be served with rice. If you really want to jazz it up, you can also use a good mango chutney as a condiment.
1 1/2 cans of diced tomatoes
6 whole dry red peppers (the long skinny kind)
1 Tbsp oil
1 tsp salt
Heat oil in a large saucepan, and add dry red peppers, salt and tomatoes. Cook 10-15 minutes on low heat.
2 cups daal, rinsed and drained
1 tsp turmeric
10 cups of water
Add to pan and bring to the boil. Reduce heat and simmer uncovered for 40 minutes.
2 Tbsp oil
6 dry red peppers
3 smashed garlic cloves
2 tsp whole cumin seeds
Heat oil in a small frying pan. Add peppers, garlic and cumin seeds and saute quickly, about 1 or 2 minutes. (This is called a “Bagaar”.)
Pour the oil and spices over the daal and stir to blend it. Check seasonings and serve.