Pakistani · beginner
Lahori Tarka Chana Daal
Creamy split chickpea lentils simmered with turmeric and finished with a fragrant sizzling ghee tempering of sliced garlic and whole red chilies.
- PREP TIME
- 10 min
- COOK TIME
- 35 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Combine soaked chana dal, turmeric powder, salt, and water in a medium saucepan.
- 02
Bring to a boil over medium-high heat, skimming off any foam that rises to the surface.
- 03
Reduce heat to medium-low, cover partially, and simmer for 25 to 30 minutes until lentils are soft but retain their shape.
- 04
Lightly mash a small portion of the lentils against the side of the pot using a wooden spoon to thicken the broth.
- 05
In a separate small pan, heat ghee over medium heat for the tarka.
- 06
Add cumin seeds, sliced garlic, and whole dried red chilies to the hot ghee, frying for 1 to 2 minutes until garlic turns golden brown.
- 07
Pour the hot sizzling tarka immediately into the cooked dal, cover with a lid for 2 minutes to trap aroma, garnish with chopped cilantro, and serve.
A LITTLE KITCHEN KNOW-HOW
Tarka
A tempering technique where spices and aromatics are fried in hot fat to bloom their essential oils before pouring over a cooked dish.
Notes from the kitchen
- Soaking chana dal reduces cooking time and ensures even texture throughout the dish.
- Watch garlic closely during tempering as it can quickly shift from golden brown to bitter if overcooked.
- 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.
