PakistaniMasoor Daal with Tarka
Red lentils simmered until silky, then finished with a sizzling tarka of cumin, garlic and dried chilies. Weeknight comfort for very little money.
Ingredient guide
Lentils (daal)
Masoor, moong, chana and urad daal: the everyday protein of Pakistani and Indian kitchens, cheap, filling and quick.
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Cooking tips
- Red masoor cooks in 20–25 minutes with no soaking.
- Add the tarka at the end for the brightest flavour.
- Salt after the lentils soften if they are old and slow to cook.
Substitutions
- Yellow moong for masoor, same timing
- Chana daal needs soaking and about twice the time
Storage
Store dry lentils airtight for up to a year. Cooked daal keeps 4 days refrigerated.
Preparation
Pick through for small stones, then rinse until the water is fairly clear.