Masoor Daal
Prep time
Cook time
Total time
Daal is the queen of sides in Pakistani cuisine. Treat it as an entree and you won't miss the meat either! Loaded with protein, it will give you a health boost as well as make your taste buds sing!
Recipe type: Side/Entree
Cuisine: Pakistani
Serves: 6
  • 2 cup red lentils
  • 3 cups water (an inch above the lentils)
  • 1 tomato
  • salt
  • ¼ tsp turmeric
  • ¼ tsp red chili powder
  • For the Bagaar (Tempered Oil)
  • 2 tbsp oil (canola or olive)
  • 1 small onion (sliced thin)
  • 2 cloves garlic (sliced)
  • 1 tsp whole cumin
  • 3 whole red chilies (dried)
  • 1 sprig curry leaves
  1. Wash the lentils.
  2. Put in a pot of water.
  3. Add salt and the rest of the spices.
  4. Add tomato.
  5. Let cook on medium to low flame uncovered.
  6. Once it becomes mushy and thick stir and combine to even it out.
  7. An immersion blender can be used to achieve this.
  8. Prepare the bagaar.
  9. In a separate pan add oil.
  10. Add the sliced onions and fry till a dark golden brown color is achieved.
  11. Add garlic and fry till it starts browning as well.
  12. Proceed to add the rest of the spices, stirring between each addition.
  13. Pour the whole concoction into the pot of cooked lentils and cover.
  14. Reheat the daal on low flame and stir in the bagaar.
  15. Serve with rice or naan.
Recipe by Eat.Drink.Pure at