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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.