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Masoor / Tarka Daal

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Masoor daal is one of the most common and beloved daals across Pakistan and India — the kind of dish so familiar that most people simply call it “daal,” even though its full name is masoor daal.

In English, it’s known as split red or orange lentils, and in restaurants you’ll often see it called tarka daal. The “tarka” isn’t a different recipe — it’s just the fried aromatics you add at the end to bring the whole thing to life.

What makes masoor daal brilliant is how quick and straightforward it is. No soaking overnight, no complicated prep — just wash it well and you’re ready to go.

Years ago you’d have to pick out stones by hand, but thankfully that’s not something you need to worry about anymore. It’s fast, comforting, and packed with flavour when you treat it properly.

Ingredients

Daal

  • 1 cup masoor daal (red split lentils)

  • 2 tablespoons ghee (or cooking oil)

  • 1 teaspoon salt

  • 1 teaspoon cumin powder

  • 1 teaspoon coriander powder

  • ½ teaspoon turmeric powder

  • 1 teaspoon paprika powder

  • ¼ teaspoon black pepper

  • ½ teaspoon chilli powder (optional)

Tarka

  • 1 tablespoon ghee (or cooking oil)

  • 1 medium brown onion, finely chopped

  • 2–3 cloves garlic, finely chopped

  • 1 thumb of ginger, finely chopped

  • 1 green chilli, chopped (optional but traditional)

Garnish

  • A handful of fresh coriander leaves, chopped

Instructions

1. First, wash 1 cup of masoor daal properly. Rinse it again and again until the water runs completely clear — cloudy water means you’re not done.

2. Add the washed lentils to a pot and cover with water, making sure the water level sits about 1 inch above the daal.

3. Now season it properly: Add 1 teaspoon salt, ¼ teaspoon black pepper, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon paprika powder, ½ teaspoon turmeric powder, and ½ teaspoon chilli powder if you want the heat. Give everything a solid mix.

4. Bring it up to a boil, then drop the heat and let it simmer. After 25 minutes, the daal should have expanded and softened. If it’s still firm, give it another 5 minutes. If it gets too dry, add more water. If you want it looser or soupier, add extra water — your preference sets the texture.

5. Time for the tarka — the flavour punch. Heat 1 tablespoon of ghee (or oil) in a frying pan over medium–high heat.

6. Add 1 finely chopped medium brown onion and cook for 8–10 minutes until it turns deep golden brown. If the pan starts smoking, lower the heat — you want colour, not burnt onions.

7. Add 2–3 cloves of finely chopped garlic, 1 thumb of finely chopped ginger, and 1 chopped green chilli. Fry for a few minutes until everything is browned and fragrant. If it starts sticking, add a touch more oil. This is where the magic happens.

8. Pour the tarka straight into the daal — you should hear that satisfying sizzle. Mix it through so the flavour spreads evenly.

9. Finish with a handful of fresh coriander leaves, stir for another minute or two, and you’re done. 

Serve with rice, chapattis, or as a side — it works with everything.

Notes

Leftover masoor daal is a gift — it gets even better as it sits and the flavours deepen.

  • Reheat gently with a splash of water to loosen it. Don’t boil it to death or it’ll lose its texture.

  • Turn it into a soup by adding extra water or stock and blending it smooth.

  • Use it as a base for a quick curry — add veg, chicken, or whatever you’ve got in the fridge.

  • Spread it inside a wrap with salad or leftover chicken for an easy lunch.

  • Freeze it in portions; it holds up brilliantly and makes a perfect emergency meal.

  • Thicken it up and use it as a dip with naan or crisps — seriously good.

Leftover daal isn’t just reheated food — it’s tomorrow’s meal already halfway done.

Find it online: https://zeroleftovers.com/masoor-tarka-daal/