Editorial sample recipePakistanibeginnerHalalGluten-FreeVegetarian

Lahori Garlic Cumin Tarka Masoor Dal

Name: Lahori Garlic Cumin Tarka Masoor Dal
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Pakistani
Ingredients: 1 cup Split red lentils, masoor dal, rinsed well; 4 cups Water; 0.5 tsp Ground turmeric; 2 medium Plum tomatoes, finely chopped; 1 tsp Salt; 3 tbsp Ghee; 4 cloves Garlic, thinly sliced; 1 tsp Cumin seeds; 3 whole Whole dried red chilies

Comforting Pakistani red lentil stew simmered with ground turmeric and ripe tomatoes, finished with a sizzling ghee tempering of sliced garlic, whole cumin, and dried red chilies.

Prep: 10 min
Cook: 25 min
Total: 35 min

AI-generated illustration of Lahori Garlic Cumin Tarka Masoor Dal

AI illustration

Technique to learn

Tarka Tempering

Briefly flash-frying dry spices and aromatics in hot ghee to extract fat-soluble aromatic compounds before combining with lentils.

Instructions

Step 1: Rinse split red lentils thoroughly under cold water until the runoff is clear.
Step 2: In a medium saucepan, combine rinsed lentils, water, ground turmeric, and chopped tomatoes over medium-high heat.

Step 3: Bring to a boil, then reduce heat to medium-low and simmer uncovered for 18 to 20 minutes until lentils soften completely.

Step 4: Add salt to the cooked lentils and whisk vigorously for 1 minute until smooth and creamy.

Step 5: In a small heavy skillet, melt ghee over medium heat until warm and shimmering.

Step 6: Add sliced garlic, cumin seeds, and whole dried red chilies to the hot ghee and fry for 1 to 2 minutes until garlic turns light golden brown.

Step 7: Immediately pour the hot sizzling ghee mixture into the lentil pot and cover with a lid for 2 minutes to trap aromatic steam before serving.

Cooking tips

Have the saucepan lid ready when pouring hot ghee tempering over lentils to trap popping spices safely.
Whisking red lentils near the end of cooking breaks down remaining softened lentils into a velvety texture without blending.
Original home-cooking adaptation inspired by Pakistani; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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