Pakistani
Masoor ki Daal (Red Lentils with Garlic Tarka)
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Masoor ki Daal (Red Lentils with Garlic Tarka) is Pakistani home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre and the protein alongside. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Rinse the lentils until the water runs clear, then put them in a pot with the water, turmeric, salt and a slit green chili.
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Bring to a boil, skim the froth, then lower the heat and simmer 18 minutes until the lentils collapse into a soft puree. Whisk them smooth and keep them on the lowest heat.
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For the tarka, heat the oil in a small pan and fry the sliced onion until it is deep golden at the edges, about 6 minutes.
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Add the sliced garlic and grated ginger and fry 40 seconds until the garlic is pale gold, then stir in the chopped tomato, red chili powder and cumin and cook 3 minutes until the oil separates.
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Pour the whole tarka over the daal, stir it through once so it streaks rather than disappears, and simmer 2 minutes.
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Finish with a squeeze of lemon and the coriander leaves. Serve with hot roti or plain rice.
Watch how to cook Masoor ki Daal (Red Lentils with Garlic Tarka)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A Pakistani dinner is a plate rather than a single dish. These are the courses that normally sit beside Masoor ki Daal (Red Lentils with Garlic Tarka), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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What it is eaten with
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The sharp little thing
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Masoor ki Daal (Red Lentils with Garlic Tarka) carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish |
|---|---|
| Peanuts | No |
| Tree nuts | No |
| Dairy | No |
| Gluten | No |
| Shellfish | No |
| Eggs | No |
| Soy | No |
| Fish | No |
| Sesame | No |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 270 kcal
- Protein
- 12 g
- Carbs
- 30 g
- Fat
- 11 g
- Fiber
- 8 g
- Sugar
- 1 g
- Sodium
- 580 mg
- Saturated fat
- 1 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Masoor ki Daal (Red Lentils with Garlic Tarka) takes about 30 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.