Are you one of those people who loves eating Kalay Masar (lentils) with boiled rice, achar (pickle) and fresh salad. This combination makes me drool. This simple and staple dish brings back nostalgic feelings from my childhood. Memories of my mother making us eat masar chawal with boiled egg with her own hands. We all used to sit in front of her and eat together while watching TV. Priceless!
Dal Pakhtouni is a black gram made in tomato cream based gravy. I was watching my regular morning show where chef Shireen Anwar had this on her menu. The creamy, rich look of kalay masar tempted me to try it right away. I hoped to replicate the perfect look that the chef created on the show and thankfully I was successful. It was extremely delicious and aromatic. This method is a departure from regular method of making kalay masar and I found this new method extraordinary. I will be making it regularly.
I served daal with a dollop of desi ghee on the top with garam choprie rotiyan (buttered flat bread). My husband and my son really enjoyed it.