RecipenKitchen

Recipe

Masoor Daal with Tarka

35 min · Serves 4 · Pakistani

Why make it

Red lentils simmered until silky, then finished with a sizzling tarka of cumin, garlic and dried chilies. Weeknight comfort for very little money.

Serves 4

You’ll need

  • 1 cup red lentils (masoor), rinsed
  • 4 cups water
  • ½ tsp turmeric
  • 1 tsp salt
  • ½ tsp red chili powder
  • 1 medium tomato, chopped
  • 3 tbsp oil
  • 1 tsp cumin seeds

+ 3 more in the full recipe
1

Step 1 of 4

Simmer lentils, water, turmeric, salt, chili powder and tomato, partly covered, until the lentils collapse.
2

Step 2 of 4

Whisk briefly for a smoother texture. Add hot water if it is thicker than you like.
3

Step 3 of 4

For the tarka, heat oil until shimmering. Add cumin, garlic and dried chilies and fry until the garlic is golden.
4

Step 4 of 4

Pour the tarka over the daal, cover for 1 minute to trap the aroma, then add coriander.

Cook’s tip

Daal thickens as it stands; loosen with hot water before serving.

Ready to cook?

Masoor Daal with Tarka

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 Get the full recipe