Authentic Tarka Daal Recipe: Flavourful Pakistani Lentil Dish with Tadka Tempering

Introduction to Tarka Daal Recipe

Tarka daal, is probably the most popular Pakistani daal dish. It is on the menu at all restaurants, and a staple in every Pakistani household. The key to any good daal is a tarka. Tarka is basically heating spices and sometimes onions in oil or ghee and combining it with your daal.

Lentils in themselves are really not that flavoursome, maybe even quite bland some would say. The adding of the tarka really gives the lentil taste a much needed boost from plain to rich and delicious. My mouth is just watering at the thought of this yellow daal! It sounds more complicated that it actually is. This dish can be ready in 15 minutes with use of a pressure cooker. Details coming below!

Tarka daal is something that was a staple dish when growing up. I have to say that I did not fully appreciate the yellow bowl of lentils that was presented to me. But now, it is my dream meal! I bowl of tarka daal and some basmati rice, achar (pickled vegetables) and I could not be happier. My son absolutely adores daal, in particular with a paratha! He calls it peela daal (yellow daal). Even my husband who is very much a meat eater, loves this yellow daal.

There is something about lentils which just feels healthy and nutritious. It is a really good palette cleanse when I know we have been eating far too much meat (or eating out too much) and need a detox. This is always my go to meal. When growing up daal chawal (rice) was always the combination. And basmati rice was the rice my mum would cook. However now after marriage, I actually prefer all my daals with chapatis, as does my son. It’s just a beautifully simple meal, which is simple in every way but in taste and flavour.

Why This Authentic daal tadka Recipe is a Must-Try

Tarka Daal is a dish that’s as nourishing as it is delicious. Its creamy texture, bold spices, and comforting warmth make it a standout recipe that’s perfect for any occasion. Whether you’re a fan of Pakistani cuisine or trying it for the first time, this dish is sure to impress.

What sets this recipe apart is its simplicity and accessibility. With easy-to-find ingredients and straightforward instructions, you can create a restaurant-quality dish at home without any hassle. The tadka tempering adds a final touch of flavour and aroma that elevates the dish to new heights.

By trying this recipe, you’re not just making a meal—you’re creating a memorable dining experience. So, grab your lentils, fire up the stove, and get ready to enjoy the delicious results. Don’t forget to share your feedback and photos with us—we’d love to see how you make this recipe your own!

Cooking techniques for Pakistani lentil dish with tadka

I use a pressure cooker to cook the lentils, which create this lovely smooth yellow lentil dish extremely quickly. It can be done and dusted in 15 minutes! The lentils only take 7 minutes to cook in the pressure cooker. Whilst they are cooking I start making the tarka and by the time the lentils are cook, the tarka is ready to be added and the dish is done and dusted!

If you do not have a pressure cooker, this is still an extremely easy dish to make in a saucepan. The lentils will be cooked in around 20 minutes, which means you will have this tarka daal ready to eat in under half an hour. Still not bad in my book. I’ve written both methods below for you to choose from.

The tarka is really the key step in this recipe, this is what adds all the flavour to the daal. You can add curry leaves as an optional addition to the ingredients, this adds more of a tangy flavour to the lentils.

Tips to making this Authentic Daal Tadka Recipe

The recipe scales up really well. When the children were very young and I was waiting for their crucial nap time, where I had planned a hundred things to get done and organised in the house, making a big batch of daal was something that was often on that list. I loved experimenting with different daal combinations too.

When the kids napped, I would always make some daal for us to eat that day and also some for us to freeze. Having frozen daal was a gift for those days the babies had kept me up all night and I could not face walking into the kitchen, never mind standing by the hob. If freezing the lentils, delay adding the the tarka until you actually want to eat it. It does not taste as good from frozen.

The daal once cooled down from cooking or defrosting will have thickened. The lentils tend to absorb water/moisture very well. Therefore before you re-heat the lentils, add more water to the daal, to get the the consistency you like, then heat up in the pan or microwave and serve.

How to serve Tarka Daal

As mentioned before, plain white basmati rice is beautiful with daal. The daal combines really well with this white fluffy rice. You can also serve the lentils with chapatis/roti or parathas. Again the daal and the bread like textures fit really well together. I love the feeling of scooping up lentils with my fingers, it’s beautifully humbling. I feel I’ve eaten properly when I’ve eaten with my hands!

We tend to have achar (pickle) with lentils too, this add a shot of a bold and tangy pickle into your taste buds, which I love. I always add lemon juice to my daals. The achar further compliments the tangy hints from the tomato and lemon in the daal beautifully. My mum always used to serve her daals with cucumber sticks, sprinkled with a bit of salt and cumin seeds (sometimes red chilli powder for an extra kick). This provides a nice cooling contrast to the hot steamy lentils.

The tarka should be done just before serving. If you are making this in advance, do not add in the tarka until you are ready to eat.

If you want add a meat element to this meal, you could add some kebabs. The lamb goes very well with the lentils.

Conclusion to this Tarka Daal Recipe

Tarka Daal is more than just a dish—it’s a comforting, flavourful experience that brings the essence of Pakistani cuisine to your table. With its creamy lentils, aromatic spices, and the rich, sizzling tadka tempering, this recipe is a true crowd-pleaser. Whether you’re cooking for a weeknight dinner or a special occasion, Tarka Daal is a dish that never fails to satisfy.

By following this recipe, you’ve learned how to create a dish that’s both simple and deeply flavourful. The combination of soft lentils, garlic, cumin, and chili-infused tempering creates a harmony of textures and tastes that’s hard to resist. Plus, its versatility makes it a perfect pairing for rice, naan, or even as a standalone soup.

Now it’s your turn to try this recipe and experience the magic of Tarka Daal for yourself. Don’t forget to share your creations with us—tag us on social media or leave a comment below to let us know how it turned out! For more delicious recipes, cooking tips, and culinary inspiration, subscribe to our newsletter and join our community of food lovers. Happy cooking!

Final Thoughts

Tarka Daal is a timeless classic that never goes out of style. Its rich flavours, creamy texture, and aromatic tadka make it a favourite among food lovers everywhere. This recipe is your gateway to mastering the art of Pakistani cooking at home, whether you’re a novice or a pro.

We hope this guide has inspired you to try something new and exciting in the kitchen. Remember, cooking is all about creativity and having fun, so don’t be afraid to experiment with different spices, herbs, and techniques. And if you loved this recipe, be sure to explore our other delicious dishes and cooking tips.

Thank you for reading, and happy cooking! Don’t forget to subscribe for more recipes and updates—your next culinary adventure is just a click away.

See my video on Youtube, Instagram or TikTok to see how to make this dish!

Ingredients for Tarka Daal

• 160 grams Masoor Daal (red split lentils)
• 100 grams Moong Daal (small split yellow lentils)
• 1 tsp garlic, finely chopped
• 1 tsp ginger, finely chopped
• 1/2 tsp turmeric
• 2 green birdseye chillies, finely chopped
• 1.5 tsp salt to taste
• 1/4 tsp red chilli powder to taste
• 1 tsp ground coriander powder
• 750 ml water

Tarka

• 1 tsp cumin seeds
• 3 tbsp rapeseed oil (or olive oil)
• 1 tbsp curry leaves (optional)
• 1 onion, thinly sliced
• 1 tomato, thinly sliced

Garnish

• 3 tbsp finely chopped coriander
• 2 tbsp lemon juice (1/2 lemon juiced)

Method

• First wash the lentils thoroughly in a bowl, make sure the water runs clear before cooking.
• You can choose either to cook the lentils in the pressure cooker to in a sauce pan. Both sets of instructions are below. Choose the one which you find more convenient.

Cooking in pressure cooker

• Next add the water, both lentils, ginger, garlic, turmeric, green chillies, salt, red chilli powder and ground coriander to a pressure cooker. Stir through, cover with the lid and bring the heat up on the hob up the highest setting and wait for the pressure to build up and the steam to start hissing from the pressure cooker.
• Once the steam starts to hiss from the pressure cooker, turn the heat down slightly and let the lentils cook for 7 minutes.
• Allow the steam to release from the pressure cooker, remove the lid and stir through the lentils. If they are quite dry, you can add more water at this point.
• If you want your daal to be runnier, just add more water in to your preference. 

Cooking in saucepan

• Next add the water, both lentils, ginger, garlic, turmeric, green chillies, salt, red chilli powder and ground coriander to the sauce pan. Stir through, cover with the lid and bring the heat on the hob to medium heat and let the lentils cook for around 20 minutes, until soft.
• Keep stirring at intervals and add more water if the lentils are starting to dry out.
• If you want your daal to be runnier, just add more water in to your preference. 

Tarka

• Whilst the lentils are cooking, start on the tarka. In a separate pan, add the oil, onion, tomato and cumin seeds (curry leaves optional). Cook on medium heat until the onions starts to lightly brown, this should take around 4 minutes.

• (You can choose to use 3 tablespoons of butter or ghee instead of oil when making the tarka. This will a lovely taste to the daal. )
• Add the tarka to the daal and stir through.

• Garnish with fresh coriander and lemon juice and serve with basmati rice or chapatis or paratha