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Dal Tarkay Wali

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This tasty dish goes well with hot Chapatis or with plain boiled rice. The delicious combinaton of gram daal and ginger/garlic along with the garnihing of cumin seed and onions.
Dal Tarkay Wali recipe

Total servings: 6
Pre-Prep time:
Preperation time:
Occasion: Any
Cuisine: Pakistani
Effort: Easy
Best for: All
How to serve: Hot


2 cups daal channa (gram lentils)
6 cups water
2 teaspoons garlic paste
2 teaspoons ginger paste
1 1/2 teaspoons chili powder
1 teaspoon coriander powder
1/4 teaspoon turmeric powder (haldi)
1/4 cup oil
1 medium onion sliced
1/2 teaspoon cumin seeds, zeera
2 whole dried red chilies, crushed
1 teaspoon garam masala powder
3 tablespoons coriander leaves, chopped
3 green chilies
2 teaspoons salt


Pick over the lentil thoroughly and wash in several changes of water.
Soak the lentil in plenty of water for 3-4 hours.
Put the drained lentil in a medium heavy skillet. Add water, garlic and ginger paste, chili powder, turmeric, coriander powder and salt.
Place the skillet over high heat and bring the lentil to a boil then reduce heat to low, cover and simmer until lentil is tender and slightly mushy, about 25-30 minutes. (Add more water, if all the water has evaporated and the lentil is still hard.) Transfer lentil to a serving dish and cover with the lid to keep the lentil hot.

Prepare baghar:
Heat oil in a small frying pan, add sliced onions and stirring frequently saute until the onions turn golden, add cumin seeds, as soon as the cumin seeds splutter, add crushed dry red chilies and at once pour it over the lentil. Sprinkle garam masala and replace the cover on the serving dish 3-4 minutes to infuse the aroma.
Sprinkle coriander leaves and chopped green chilies and serve.

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