Pakistani · beginner
Lahori Garlic Cumin Tarka Masoor Dal
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 TIME
- 10 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Rinse split red lentils thoroughly under cold water until the runoff is clear.
- 02
In a medium saucepan, combine rinsed lentils, water, ground turmeric, and chopped tomatoes over medium-high heat.
- 03
Bring to a boil, then reduce heat to medium-low and simmer uncovered for 18 to 20 minutes until lentils soften completely.
- 04
Add salt to the cooked lentils and whisk vigorously for 1 minute until smooth and creamy.
- 05
In a small heavy skillet, melt ghee over medium heat until warm and shimmering.
- 06
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.
- 07
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.
A LITTLE KITCHEN KNOW-HOW
Tarka Tempering
Briefly flash-frying dry spices and aromatics in hot ghee to extract fat-soluble aromatic compounds before combining with lentils.
Notes from the kitchen
- 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.
