Dal is a comforting and nutritious staple in Pakistan. Made with tender lentils simmered with onions, tomatoes, garlic, ginger, and aromatic spices, this traditional Pakistani Daal is rich in flavor, protein, and fiber. A final tempering (tarka) of sizzling garlic, cumin seeds, and red chili adds a deep, smoky aroma that makes this dish truly irresistible.
Perfect for everyday lunches or dinners, Pakistani Daal pairs wonderfully with steamed basmati rice, naan, roti, or chapati. Simple, wholesome, and budget-friendly, this authentic recipe is a delicious way to enjoy classic Pakistani home cooking.
1 cup yellow lentils (masoor, moong, or toor dal) , 4 cups water , 1 onion, finely chopped
2 tomatoes, chopped , 2 tbsp ginger-garlic paste , 2 tbsp vegetable oil
½ tsp turmeric powder , 1 tsp cumin powder , 1 tsp coriander powder
½ tsp red chili powder , Salt, to taste
For the Tarka (Tempering) : 2 tbsp ghee or oil , 3 garlic cloves, sliced
For the Tarka (Tempering) : 1 tsp cumin seeds , ½ tsp red chili flakes
For the Tarka (Tempering) : Fresh cilantro, chopped
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