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Masoor / Tarka Daal

Saleem
There is a huge variety of daals in Pakistan and India. This is probably the most popular type of daal in Pakistan and is just called daal, although the proper full name is masoor daal. In English its called split red or orange Lentils.
At restaurants it can also be called Tarka daal. Tarka is actually just the word for fried aromatics which you can add to any daal. We will do a little tarka for this at the end.
Masoor or split red lentil is really quick to cook and it doesn't need soaking overnight. You do however need to wash it. Back in the day we had to take the stones out of it too but that isn't necessary anymore :)
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Prep Time 30 minutes
Cook Time 30 minutes

Ingredients
  

Daal

  • 1 cup Masoor daal red split lentil
  • 2 tbsp ghee or cooking oil or your choice
  • 1 tsp salt
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • ½ tsp turmeric powder
  • 1 tsp paprika powder
  • ¼ tsp black pepper powder
  • ½ tsp chilli powder optional

Tarka

  • 1 tbsp ghee or cooking oil
  • 1 medium brown onion, finely chopped
  • 2-3 cloves garlic, finely chopped
  • 1 thumb ginger, finely chopped

Garnish

  • 1 handful fresh coriander leafs

Instructions
 

  • First wash your lentils until the water runs clear.
  • Add the lentils to a pot and cover with water, the water level should be about an inch above the lentils.
  • Add the salt, pepper, cumin, coriander powder, chilli powder if using, paprika, and turmeric. Mix everything together, boil and leave to simmer.
  • After 25 minutes the daal should have expanded and be soft. If not, leave for another 5 minutes and check. If it gets too dry, add more water.
    I like my daal like a paste so tend to add less water, my dad like it very soupy so would add a lot more water. It all depends on your preference.
  • Now, we're going to do the tarka. Heat some ghee or oil in a frying pan on medium / high.
    Add the onions and cook until brown. That should take 8-10 minutes. Turn the heat lower if things get too smoky.
  • Now add in the ginger, garlic and green chillies and fry for another few minutes. I'd add in a little more oil if things are sticking.
    That's your tarka, the onions should be crispy brown and the ginger and garlic should be browned too.
  • Add the tarka to the lentils and mix well.
  • Now you can add fresh coriander leaf if using. Cook for another couple of minutes and you're done.
  • This works well with rice or chapattis and can be a main or a side dish.