Pakistani
Daal Gosht
Tender bone-in mutton simmered with chana daal in a well-browned onion and yogurt masala, finished with a sizzling garlic and cumin tarka. A hearty one-pot dinner for roti or rice.
Ingredient guide
Lentils (daal)
Masoor, moong, chana and urad daal: the everyday protein of Pakistani and Indian kitchens, cheap, filling and quick.
Popular recipes
All 12 Cook with lentils (daal)
Pakistani
Masoor Daal with Tarka
Red lentils simmered until silky, then finished with a sizzling tarka of cumin, garlic and dried chilies. Weeknight comfort for very little money.
Indian
Medu Vada
Crisp-shelled, fluffy-centred South Indian doughnut fritters made from ground urad dal, black pepper and curry leaves. A satisfying breakfast to dunk in chutney and sambar.
Indian
Sambar
A tangy, gently spiced South Indian lentil and vegetable stew finished with a sizzling mustard and curry leaf tempering. Serve it with rice, idli or dosa for an easy everyday lunch.
Indian
Dal Tadka
Soft, creamy yellow lentils simmered with tomato and ginger, then finished with a sizzling garlic, cumin and chilli tempering. Simple, filling and ready in about an hour.
Indian
Dal Makhani
Whole black lentils and kidney beans simmered slowly with tomato, butter and cream until thick, smoky and velvety. A restaurant-style dal that is easy to make ahead for a family dinner.
Pakistani
Daal Shorba (Smooth Red Lentil Soup with Ginger, Cumin and Lemon)
A thin, silky soup of red and yellow lentils blended with ginger, tomato and carrot, then finished with a sizzling cumin and garlic ghee. Good on a cold evening with bread on the side.
Pakistani
Shami Kabab (Beef and Chana Daal Patties)
Soft, well-spiced patties of beef and split chickpeas, with a fresh mint, onion and green chilli centre. Shallow-fried until crisp outside, they suit tea time and Ramadan tables.
Cooking tips
- Red masoor cooks in 20–25 minutes with no soaking.
- Add the tarka at the end for the brightest flavour.
- Salt after the lentils soften if they are old and slow to cook.
Substitutions
- Yellow moong for masoor, same timing
- Chana daal needs soaking and about twice the time
Storage
Store dry lentils airtight for up to a year. Cooked daal keeps 4 days refrigerated.
Preparation
Pick through for small stones, then rinse until the water is fairly clear.