Yellow dal tadka served in a brass bowl
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Tarka Daal Recipe (Pakistani Yellow Lentils)

ByZeeshan Ashiq
Jump to recipeRead the FAQ

Daal is everyday food in Pakistani homes: soft lentils cooked with turmeric and finished with a hot tarka of oil, garlic, cumin and dried chilies poured over the top.

It costs very little, takes 40 minutes and works with rice or roti.

Why you will like this version

  • One pot, simple pantry ingredients.
  • The tarka at the end gives deep flavour in seconds.
  • Works with chana, masoor or moong daal.

What is tarka daal?

Tarka, also called baghaar, means tempering. Hot oil or ghee is flavoured with whole spices and garlic, then poured over cooked lentils right before serving. It gives the daal its aroma.

Ingredients that matter

  • Lentils: chana daal is classic for Pakistani homes, but masoor or moong daal cook faster.
  • Ghee: gives the best tarka. Oil also works.
  • Garlic: slice it thin and fry it golden for the tarka, but do not let it burn.

Tips for the best daal

  • Rinse the lentils until the water runs clear.
  • Skim any foam while the lentils come to a boil.
  • Whisk the finished daal to make it creamy.
  • Add the tarka just before serving so it sizzles.

Tarka Daal Recipe (Pakistani Yellow Lentils)

Tarka Daal Recipe (Pakistani Yellow Lentils)

Creamy Pakistani yellow daal finished with a sizzling garlic, cumin and chili tarka. Ready in 40 minutes with pantry ingredients.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 cup masoor (red) or moong daal if using chana daal, soak 1 hour, use 5 cups water and simmer 50 to 60 minutes
  • 4 cup water
  • 0.5 tsp turmeric powder
  • 1 tsp salt
  • 1 small onion finely chopped
  • 1 medium tomato chopped
  • 2 green chilies slit
  • 3 tbsp ghee or oil for the tarka
  • 1 tsp cumin seeds
  • 4 garlic cloves thinly sliced
  • 2 dried red chilies
  • 0.5 tsp red chili powder
  • 0.25 cup fresh coriander chopped

Method
 

  1. Put the rinsed lentils, water, turmeric, salt, onion, tomato and green chilies in a pot. Bring to a boil and skim the foam.
  2. Cover and simmer for 25 to 30 minutes until the lentils are completely soft.
  3. Whisk the daal until creamy. Add hot water if too thick.
  4. Heat the ghee in a small pan. Add the cumin seeds and let them sizzle for 10 seconds.
  5. Add the garlic and dried red chilies. Fry until the garlic is golden, about 1 minute. Remove from heat and stir in the chili powder.
  6. Pour the tarka over the daal. Garnish with coriander and serve with rice or roti.

Notes

Add a squeeze of lemon at the end for a brighter flavour.

Frequently asked questions

Do I need to soak the lentils?

Chana daal needs 1 hour of soaking and a longer simmer of 50 to 60 minutes. Masoor and moong daal do not need it.

Why is my daal watery?

Simmer uncovered for 10 minutes more, then whisk. Lentils thicken as they stand.

Can I make it in a pressure cooker?

Yes. Cook for 10 to 12 minutes at high pressure, then follow the tarka step.

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