Tarka Daal

Tarka Daal

People who want to take break from Pakistani meat dishes can opt for Tarka Daal that is available on dhabas. It is made from split peas (chanay ki daal). Tarka daal will soothe your taste buds with its light flavour. It is a great food for vegetarians. It is full of carbohydrates and proteins. At Dhaba, the daal is tempered with desi ghee and some spices. Tarka daal is served with raita and naan. Daal is eaten fondly in every part of Pakistan.



  • Rice: 1 cup
  • Lentils (masoor daal): 1 cup
  • Oil or ghee: 1/4 cup
  • Onion: 1 medium-sized, finely chopped
  • Tomatoes: 2 medium-sized, finely chopped
  • Garlic cloves: 3-4, finely chopped
  • Ginger: 1 inch piece, finely chopped
  • Green chilies: 2-3, finely chopped
  • Salt: to taste
  • Red chili powder: 1/2 teaspoon
  • Turmeric powder: 1/2 teaspoon
  • Cumin seeds: 1/2 teaspoon
  • Water: 3-4 cups
  • Fresh cilantro leaves: for garnish


  1. Wash and soak the rice in water for at least 30 minutes. Drain the water and keep aside.
  2. Wash the lentils thoroughly and keep aside.
  3. Heat oil or ghee in a pressure cooker over medium heat. Add chopped onions and fry until they are golden brown.
  4. Add chopped tomatoes, ginger, garlic, green chilies, salt, red chili powder, turmeric powder, and cumin seeds. Mix well and fry until the tomatoes are soft and have formed a thick sauce.
  5. Add washed lentils to the mixture and mix well.
  6. Add 3-4 cups of water to the mixture and pressure cook for about 10-15 minutes or until the lentils are tender.
  7. In a separate pot, boil 2 cups of water and add the soaked rice. Cook until the rice is soft and tender.
  8. Serve the cooked lentils and rice together, garnished with fresh cilantro leaves.

Where to Eat or Drink

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