Description
There’s nothing quite as comforting as a warm bowl of Pakistani lentils, or “daal.” This quick and easy recipe combines creamy red lentils with traditional spices, finished with a fragrant garlic and cumin tempering. Perfect with rice, naan, or even on its own, this dish is packed with flavor, nutrition, and nostalgia. Ready in less than an hour, it’s a great choice for busy weeknights or when you’re craving something wholesome and satisfying.
Ingredients
- 1 ½ cups (300 grams) red lentils
- Water (enough to cover lentils by 2 inches)
- 2 tablespoons vegetable oil
- 1 medium red onion, chopped
- 1 tablespoon ginger, finely chopped
- 4 garlic cloves, minced (divided: 3 for base, 1 for tempering)
- 2–3 hot peppers (adjust for spice preference)
- 1 teaspoon coriander powder
- 1 teaspoon chili powder
- 1 teaspoon turmeric powder
- 3 medium tomatoes, chopped
- 1 teaspoon salt (or to taste)
- 3 tablespoons butter (or ghee for richer flavor)
- 1 tablespoon cumin seeds
- 2 dried red chili peppers (optional)
- 1 teaspoon paprika (optional)
- ¼ cup fresh coriander leaves, chopped
Instructions
-
Prepare the Lentils
- Rinse the red lentils under cold water until the water runs clear.
- Place the lentils in a large pot and add water, ensuring the lentils are covered by at least 2 inches.
- Bring to a boil, then reduce heat and simmer for 15–20 minutes, removing any froth on top. Once soft, drain and set aside.
-
Cook the Aromatics
- Heat vegetable oil in the same pot over medium heat.
- Add the chopped onion and sauté until golden brown.
- Stir in 3 cloves of minced garlic, ginger, and hot peppers. Cook for 1–2 minutes until fragrant.
-
Add Spices and Tomatoes
- Add coriander powder, chili powder, and turmeric powder. Mix well.
- Stir in the chopped tomatoes and salt. Cook until the tomatoes break down into a thick sauce (about 5–7 minutes).
-
Combine Lentils with Sauce
- Add the cooked lentils to the spice and tomato mixture. Stir thoroughly.
- Let it simmer for 10 minutes, adding water to adjust consistency as needed.
-
Prepare the Tempering (Tarka)
- In a small pan, heat the butter over medium heat.
- Add the remaining minced garlic, cumin seeds, and dried red chili peppers. Sauté until golden and fragrant.
- Optional: Stir in paprika for a smoky kick.
-
Finish and Serve
- Pour the hot tempering over the lentils. Stir to combine.
- Garnish with fresh coriander leaves and serve hot with rice, naan, or parathas.
Notes
- For a vegan version, substitute butter with coconut oil or vegan butter.
- Adjust water to reach your desired consistency: more water for soup-like lentils, less for thicker daal.
- Tarka (tempering) is essential for authentic flavor—don’t skip this step!
- Serve fresh, but leftovers can be stored in the fridge for up to 3 days or frozen for 3 months. Reheat with a splash of water to loosen.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Simmering
- Cuisine: Pakistani