15 Delicious Pakistani Daal Recipes You Must Try

Pakistani daal recipes are a delightful way to enjoy the comfort of hearty lentils packed with flavor. From spicy and tangy takes to milder versions, each dish brings its own unique charm and warmth to the table.

Whether you’re a seasoned cook or new to the kitchen, these recipes will inspire you to whip up your own bowl of this beloved staple at home!

Yellow Moong Dal with Ginger

Yellow Moong Dal is a delightful dish that highlights the simplicity and warmth of lentils. It’s creamy, slightly sweet, and has a subtle kick from fresh ginger. This dish is not only tasty but also incredibly easy to prepare, making it a perfect meal for a cozy weeknight dinner or a comforting side dish.

The gentle spices combined with the smooth texture of the dal create a satisfying experience. Pair it with steamed rice or flatbreads, and you have a wholesome meal that everyone will love.

Ingredients

• 1 cup yellow moong dal
• 4 cups water
• 1 tablespoon ginger, finely chopped
• 1 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• 2 tablespoons ghee or oil
• Salt to taste
• Fresh coriander leaves for garnish

Instructions

1. Rinse the yellow moong dal under cold water until the water runs clear. Soak for about 30 minutes, then drain.
2. In a pot, combine the soaked dal and water. Bring to a boil, then reduce the heat, add turmeric, and simmer until the dal is soft, about 20-25 minutes.
3. In a small pan, heat ghee or oil over medium heat. Add cumin seeds and let them sizzle. Stir in the chopped ginger and sauté for a minute until fragrant.
4. Add the ginger mixture to the cooked dal, season with salt, and stir well. Simmer for another 5 minutes.
5. Garnish with fresh coriander leaves before serving hot with rice or bread.

Masoor Dal with Coconut Milk

Masoor Dal with Coconut Milk is a creamy and comforting dish that’s perfect for any occasion. The rich flavors of the dal blend beautifully with the subtle sweetness of coconut milk, creating a delightful balance. This dish is not only tasty but also easy to prepare, making it a great option for both busy weeknights and leisurely weekends.

The combination of spices gives it a warm and inviting taste, while the coconut milk adds a smooth texture that everyone will love. It pairs well with rice or roti, making it a versatile addition to your meal plan. Let’s dive into the recipe!

Ingredients

• 1 cup masoor dal (red lentils)
• 1 can (400 ml) coconut milk
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 green chilies, slit
• 1 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• Salt, to taste
• 2 tablespoons vegetable oil
• Fresh cilantro, for garnish

Instructions

1. Rinse the masoor dal under cold water until the water runs clear. Soak it for about 30 minutes if you have time.
2. In a pot, heat the vegetable oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
3. Add the chopped onion and sauté until golden brown. Then stir in the minced garlic, grated ginger, and green chilies. Cook for another 2-3 minutes until fragrant.
4. Add the soaked masoor dal, turmeric powder, and salt, mixing well. Pour in the coconut milk and enough water to cover the lentils by about an inch.
5. Bring to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the dal is tender.
6. Adjust the seasoning, and garnish with fresh cilantro before serving. Enjoy your Masoor Dal with Coconut Milk with rice or roti!

Tadka Dal with Aromatic Spices

Tadka Dal is a comforting and nutritious lentil dish that showcases the vibrant flavors of Pakistani cuisine. This dish combines cooked lentils with a fragrant tempering of spices, creating a delightful harmony of tastes. The result is a rich, savory dal that pairs perfectly with rice or bread, making it a staple in many households.

Making Tadka Dal is quite simple and doesn’t require any specialized skills. With just a few ingredients and steps, you can whip up a delicious meal that’s both wholesome and satisfying. The aromatic spices bring warmth and depth to the dish, making it a true crowd-pleaser.

Ingredients

• 1 cup red lentils (masoor dal)
• 4 cups water
• 1 medium onion, finely chopped
• 2 tomatoes, chopped
• 2 green chilies, slit
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 tablespoon ginger-garlic paste
• 2 tablespoons ghee or oil
• Salt to taste
• Fresh coriander leaves for garnish

Instructions

1. Rinse the lentils under cold water until the water runs clear. In a pot, combine the lentils and water, then bring to a boil. Reduce the heat and simmer for about 20-25 minutes, or until the lentils are soft.
2. In a separate pan, heat ghee or oil over medium heat. Add cumin seeds and let them splutter.
3. Add the chopped onions and sauté until golden brown. Then add ginger-garlic paste, green chilies, and chopped tomatoes. Cook until the tomatoes are soft.
4. Stir in turmeric powder and salt. Mix well, then pour this tempering into the cooked lentils. Stir to combine.
5. Let the dal simmer for an additional 5-10 minutes to allow the flavors to meld. Garnish with fresh coriander leaves before serving.

Lentil Soup with Lemon and Greens

This lentil soup is a delightful blend of flavors and textures, bringing warmth to your table with every spoonful. The combination of hearty lentils, zesty lemon, and fresh greens makes it not only tasty but also nourishing. Plus, it’s simple to prepare, making it a great choice for a quick weeknight dinner or a comforting meal on a chilly day.

The bright notes from the lemon elevate the dish, while the greens add a pop of color and nutrition. Enjoy the earthy richness of lentils paired with the refreshing tang of citrus, creating a flavorful experience that everyone will love.

Ingredients

• 1 cup dried lentils (any variety)
• 4 cups vegetable broth or water
• 1 onion, chopped
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• Salt and pepper to taste
• 2 cups fresh spinach or kale, chopped
• Juice and zest of 1 lemon
• Olive oil for sautéing
• Fresh herbs for garnish (optional)

Instructions

1. Rinse the lentils under cold water and set aside.
2. In a large pot, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
3. Stir in the garlic, carrots, cumin, turmeric, salt, and pepper. Cook for another 2-3 minutes until fragrant.
4. Add the lentils and broth (or water) to the pot. Bring to a boil, then reduce the heat and let it simmer for about 25-30 minutes, until the lentils are tender.
5. Stir in the chopped greens, lemon juice, and zest. Let it cook for an additional 5 minutes.
6. Adjust seasoning as necessary and serve hot, garnished with fresh herbs if desired.

Spicy Urad Dal with Green Chilies

Spicy Urad Dal is a flavorful dish that brings a wonderful mix of spices and heat to the table. This recipe showcases tender urad dal lentils simmered with green chilies, creating a comforting yet zesty experience. It’s simple to make, requiring just a few ingredients and minimal prep time, making it perfect for a weeknight dinner or a cozy lunch.

The combination of spices adds depth, while the green chilies deliver a satisfying kick. This dish pairs beautifully with rice or flatbreads, making it a versatile addition to any meal. Let’s dive into the recipe!

Ingredients

• 1 cup urad dal
• 4 cups water
• 2-3 green chilies, slit
• 1 medium onion, sliced
• 2 tablespoons oil or ghee
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste
• Fresh coriander for garnish

Instructions

1. Wash the urad dal thoroughly and soak it in water for at least 30 minutes.
2. In a pot, heat the oil or ghee over medium heat. Add cumin seeds and allow them to splutter.
3. Add sliced onions and sauté until they turn golden brown.
4. Stir in turmeric powder, red chili powder, and the slit green chilies. Cook for a minute.
5. Add the soaked urad dal and water to the pot. Season with salt and bring to a boil.
6. Reduce the heat and let it simmer until the dal is cooked and soft, about 20-25 minutes.
7. Garnish with fresh coriander before serving. Enjoy with rice or roti!

Chana Dal with Spinach and Tomatoes

Chana Dal with Spinach and Tomatoes is a delightful dish that packs a punch of flavors and nutrition. This comforting lentil curry combines the earthy taste of chana dal with the freshness of spinach and the vibrant acidity of tomatoes, creating a savory experience. It’s not only simple to make but also a great option for both vegetarian and vegan diets, making it ideal for everyone!

This recipe is perfect for a weeknight dinner or a cozy weekend meal. The spices blend beautifully to enhance the natural flavors of the ingredients, resulting in a dish that is both hearty and fulfilling. Serve it with rice or flatbread for a complete meal that’s sure to please.

Ingredients

• 1 cup chana dal (split chickpeas)
• 2 cups fresh spinach, chopped
• 1 medium onion, finely chopped
• 2 medium tomatoes, chopped
• 2 green chilies, slit
• 1 teaspoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste
• 2 tablespoons oil
• Fresh coriander leaves for garnish

Instructions

1. Rinse the chana dal under cold water and soak it in water for about 30 minutes. Drain the water after soaking.
2. In a large pot, heat oil over medium heat. Add cumin seeds and let them sizzle for a few seconds.
3. Add the chopped onion and sauté until golden brown. Stir in the ginger-garlic paste and green chilies, cooking for another minute.
4. Mix in the chopped tomatoes and cook until they soften. Add the turmeric powder, red chili powder, and salt.
5. Add the soaked chana dal and 4 cups of water. Bring to a boil, then reduce the heat and cover the pot. Let it simmer for about 30-35 minutes, or until the dal is tender.
6. Once the dal is cooked, stir in the chopped spinach and cook for an additional 5 minutes.
7. Garnish with fresh coriander leaves before serving. Enjoy your Chana Dal with Spinach and Tomatoes hot!

Methi Dal with Fenugreek Leaves

Methi Dal, a comforting lentil dish, brings together the earthy flavors of lentils and the unique bitterness of fenugreek leaves. This recipe is not only simple to make but also a delightful addition to any meal, perfect for pairing with rice or flatbreads. The combination of spices and herbs lends a warm, aromatic quality that makes each bite satisfying.

With its rich, hearty texture and vibrant color, Methi Dal is a dish that will impress both family and friends. It balances nutrition and taste, making it a staple in many Pakistani households. Give it a try; you’ll find it’s easier to whip up than you might think!

Ingredients

• 1 cup split yellow moong dal (lentils)
• 2 cups water
• 1 cup fresh fenugreek leaves, chopped
• 1 medium onion, finely chopped
• 2 tomatoes, chopped
• 2 green chilies, slit
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon cumin seeds
• 2 tablespoons ghee or oil
• Salt to taste
• Fresh coriander leaves for garnish

Instructions

1. Rinse the moong dal under running water until the water runs clear. In a pot, combine the dal and water, and bring to a boil. Reduce the heat, cover, and cook until the dal is tender, about 20-25 minutes.
2. In a separate pan, heat the ghee or oil over medium heat. Add cumin seeds and sauté until they start to crackle. Stir in the chopped onions and sauté until golden brown.
3. Add the ginger-garlic paste and green chilies, cooking for another minute until fragrant. Then, add the chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes soften.
4. Mix in the chopped fenugreek leaves and cook for another 2-3 minutes.
5. Combine the cooked dal with the spice mixture, stirring well. Simmer for an additional 5-10 minutes to let the flavors meld.
6. Garnish with fresh coriander leaves and serve hot with rice or naan.

Dal with Spinach and Garlic Tempering

This Dal with Spinach and Garlic Tempering is a comforting dish that combines the earthy flavors of lentils with the freshness of spinach. It is simple to make and perfect for weeknight dinners or whenever you crave a nourishing meal. The garlic tempering adds a delightful aroma and a punch of flavor that elevates the dish.

The creamy texture of the dal pairs wonderfully with the vibrant green spinach, making it not only delicious but also visually appealing. Serve it with rice or naan for a wholesome meal that is satisfying and full of goodness.

Ingredients

• 1 cup split yellow lentils (moong dal)
• 4 cups water
• 2 cups spinach, chopped
• 1 medium onion, finely chopped
• 2-3 garlic cloves, sliced
• 1 green chili, slit
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• Salt, to taste
• 2 tablespoons vegetable oil or ghee
• Fresh coriander, for garnish

Instructions

1. Rinse the lentils under cold water until the water runs clear. In a pot, combine the lentils and water. Bring to a boil, then reduce the heat and simmer for 20-25 minutes until the lentils are soft.
2. While the lentils are cooking, heat the oil or ghee in a pan. Add the cumin seeds and let them sizzle for a few seconds.
3. Add the chopped onion and garlic to the pan. Sauté until the onions are golden brown. Stir in the green chili and turmeric powder.
4. Add the chopped spinach and cook for a few minutes until wilted. Season with salt.
5. Once the lentils are cooked, stir in the spinach mixture. Adjust the consistency with more water if necessary, and simmer for 5-10 minutes. Garnish with fresh coriander before serving.

Dal Chawal: A Comforting Classic

Dal Chawal is a beloved staple in many Pakistani households, combining the creamy richness of lentils with fluffy rice. The dish is not only comforting but also packed with essential nutrients, making it a wholesome meal for any time of day. The warm spices and simple preparation make it a go-to recipe for both beginners and seasoned cooks alike.

The taste of Dal Chawal is a wonderful blend of savory and mildly spicy flavors, enhanced by the aromatic spices used in the lentil preparation. It’s easy to make and can be ready in under an hour, perfect for a cozy weeknight dinner or a family gathering. Pair it with a side of yogurt or pickles for an extra touch!

Ingredients

• 1 cup yellow lentils (moong dal)
• 4 cups water
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 2 green chilies, slit
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 2 tablespoons oil or ghee
• Salt to taste
• 1 cup basmati rice
• 1 lemon wedge (for serving)

Instructions

1. Rinse the lentils thoroughly under running water. In a pot, combine lentils and water, and bring to a boil. Reduce heat and let it simmer until lentils are tender, about 20 minutes.
2. In a separate pan, heat oil or ghee over medium heat. Add cumin seeds and let them crackle. Then add the chopped onion and sauté until golden brown.
3. Add the tomatoes, green chilies, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and the oil separates from the mixture.
4. Pour this tempering over cooked lentils and mix well. Let it simmer for an additional 5-10 minutes.
5. Meanwhile, prepare the rice by rinsing and cooking it according to package instructions.
6. Serve hot lentils over a bed of rice, garnished with a lemon wedge.

Dal Puri: Lentil-Stuffed Flatbreads

Dal Puri is a delightful treat from Pakistan, perfect for any meal. These lentil-stuffed flatbreads are crispy on the outside and soft on the inside, offering a satisfying bite filled with seasoned lentils. The combination of spices in the filling makes each bite burst with flavor, and they’re simple enough to whip up for a weeknight dinner or a special gathering.

This recipe is not just tasty but also versatile. You can serve Dal Puri with yogurt, pickles, or a side of curry for a complete meal. They make great snacks too, enjoyed on their own or with a dipping sauce. Let’s dive into the ingredients and steps for creating this delicious dish.

Ingredients

• 1 cup split yellow lentils (moong dal)
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• 1 teaspoon red chili powder (adjust to taste)
• 1 tablespoon fresh coriander, chopped
• Water, as needed for dough and cooking
• Oil, for frying

Instructions

1. Prepare the Lentil Filling: Rinse the lentils in water, then boil them in 2 cups of water until soft. Drain excess water and mash the lentils.
2. Spice It Up: Add salt, turmeric powder, cumin seeds, red chili powder, and chopped coriander to the mashed lentils. Mix well and let it cool.
3. Make the Dough: In a bowl, combine all-purpose flour and salt. Gradually add water while kneading until a soft dough forms. Cover and let it rest for 30 minutes.
4. Shape the Puri: Divide the dough into small balls. Roll each ball into a small circle, place a spoonful of lentil filling in the center, and fold the edges to seal it. Gently flatten it again with a rolling pin.
5. Fry the Puri: Heat oil in a frying pan over medium heat. Fry each stuffed flatbread until golden brown on both sides. Drain on paper towels to remove excess oil.
6. Serve: Enjoy the Dal Puri warm, paired with yogurt or your favorite curry!

Dal Makhni with Butter and Cream

Dal Makhni is a popular North Indian dish, loved for its creamy texture and rich flavors. This lentil-based recipe combines black lentils and kidney beans, simmered slowly to develop a comforting taste. The addition of butter and cream makes it wonderfully indulgent, perfect for special occasions or as a hearty weeknight meal.

Making Dal Makhni is quite straightforward, even for beginners. It requires a bit of patience during cooking, but the end result is totally worth it. The warm, velvety dish pairs wonderfully with naan or rice, making it a complete meal that everyone will enjoy.

Ingredients

• 1 cup black lentils (urad dal)
• 1/4 cup kidney beans (rajma)
• 4 cups water
• 1 medium onion, finely chopped
• 2 tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1 teaspoon red chili powder
• 1/2 cup cream
• 2 tablespoons butter
• Salt to taste
• Fresh coriander leaves for garnish

Instructions

1. Soak the black lentils and kidney beans in water for at least 6 hours or overnight. Drain and rinse them.
2. In a large pot, add the soaked lentils and beans along with 4 cups of water. Cook on medium heat until tender, about 1.5 to 2 hours, adding more water if needed.
3. In a separate pan, heat butter and add cumin seeds. Once they start to splutter, add chopped onions and sauté until golden brown.
4. Add ginger-garlic paste and cook for another minute before adding the pureed tomatoes. Cook until the oil separates.
5. Mix in garam masala, red chili powder, and salt. Stir for 2-3 minutes.
6. Add the cooked lentils and beans to the tomato mixture. Stir well and let it simmer for 15-20 minutes.
7. Finally, stir in the cream for that rich texture. Garnish with fresh coriander leaves before serving.

Bengal Gram Dal with Cumin

Bengal Gram Dal, also known as Chana Dal, is a delightful dish that brings warmth and comfort to any meal. With its rich, nutty flavor, this dal is not just tasty but also packed with protein and nutrients, making it a healthy choice. It’s simple to prepare, making it a go-to recipe for busy weeknights or a cozy family dinner.

The addition of cumin adds a lovely earthy aroma that enhances the overall taste. This dish pairs beautifully with rice or can be enjoyed with flatbreads like roti or naan. Here’s a straightforward recipe to get you started on making this delicious Bengal Gram Dal.

Ingredients

• 1 cup Bengal gram (chana dal)
• 4 cups water
• 1 medium onion, finely chopped
• 2 medium tomatoes, chopped
• 2 green chilies, slit
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste
• 2 tablespoons oil or ghee
• Fresh coriander for garnish

Instructions

1. Rinse the chana dal under running water until the water runs clear. Soak it for about 30 minutes, then drain.
2. In a pot, add the soaked dal and water. Bring it to a boil, then reduce the heat and simmer until the dal is tender, about 30-40 minutes.
3. In a separate pan, heat oil or ghee over medium heat. Add cumin seeds and let them splutter.
4. Add chopped onions and sauté until golden brown. Then, add tomatoes and green chilies, cooking until the tomatoes soften.
5. Stir in turmeric and red chili powder, mixing well. Pour this mixture into the cooked dal.
6. Add salt to taste and let it simmer for another 5-10 minutes, allowing the flavors to meld.
7. Garnish with fresh coriander before serving. Enjoy your warm Bengal Gram Dal with rice or bread!

Dal with Roasted Vegetables

This Dal with Roasted Vegetables is a delightful dish that combines the hearty richness of lentils with the vibrant flavors of roasted veggies. It’s not only comforting but also packed with nutrients, making it a wholesome meal for any day of the week. The roasted vegetables add a smoky sweetness that pairs perfectly with the earthy taste of the dal.

Simple to make, this recipe requires minimal prep and can be ready in under an hour. It’s great for both novice cooks and seasoned chefs looking for a quick yet satisfying dish. Serve it with rice or naan for a complete meal!

Ingredients

• 1 cup red lentils (masoor dal), rinsed
• 4 cups water
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• Salt to taste
• 2 cups mixed vegetables (bell peppers, zucchini, carrots, etc.), chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Fresh coriander for garnish

Instructions

1. Cook the Lentils: In a pot, combine the rinsed lentils, water, chopped onion, garlic, turmeric, cumin, and salt. Bring to a boil and then reduce heat, simmering for about 20-25 minutes until the lentils are soft.
2. Roast the Vegetables: Preheat your oven to 400°F (200°C). Toss the chopped vegetables with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 20 minutes, or until tender and slightly caramelized.
3. Combine: Once the lentils are cooked, stir in the roasted vegetables and lemon juice. Adjust seasoning as needed.
4. Serve: Garnish with fresh coriander and enjoy your dal warm, either on its own or with rice or naan!

Sambar-Inspired Pakistani Dal

This Sambar-inspired Pakistani dal is a delightful fusion of flavors that brings warmth and comfort to any meal. With its rich, aromatic spices and a medley of vegetables, this dish is both hearty and nourishing. It’s simple to make, making it a perfect choice for both seasoned cooks and beginners looking to spice up their dinner routine.

The blend of lentils with tamarind gives a tangy twist, while the addition of fresh herbs adds a vibrant touch. This dal pairs wonderfully with rice or naan, making it a versatile dish for any occasion. Let’s dive into the ingredients and steps to create this delicious Pakistani dal!

Ingredients

• 1 cup split red lentils (masoor dal)
• 1 medium onion, chopped
• 2 medium tomatoes, chopped
• 1 cup mixed vegetables (such as carrots, beans, and potatoes)
• 2-3 green chilies, slit
• 1 tablespoon tamarind paste
• 2 teaspoons mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 2 teaspoons red chili powder
• Salt to taste
• 2 tablespoons oil
• Fresh coriander leaves for garnish

Instructions

1. Rinse the lentils in water until the water runs clear. In a large pot, combine lentils with 4 cups of water. Add chopped onion, tomatoes, turmeric, and salt. Bring to a boil, then simmer on low heat until the lentils are soft, about 20-25 minutes.
2. Add the mixed vegetables and cook for another 10-15 minutes until tender.
3. In a separate pan, heat oil over medium heat. Add mustard seeds and cumin seeds, allowing them to splutter. Stir in the green chilies and red chili powder, cooking for another minute.
4. Pour this tempering over the cooked lentil mixture. Stir in the tamarind paste and adjust seasoning as needed.
5. Garnish with fresh coriander leaves and serve hot with rice or naan.

Punjabi Dal with Fresh Herbs

Punjabi Dal is a comforting and flavorful lentil dish that embodies the essence of home-cooked meals in Punjab. This recipe is simple to make and brings together the earthy taste of lentils with the freshness of herbs, making it a beloved staple in many households. The combination of spices adds warmth and depth, while the fresh herbs elevate the dish to a vibrant experience.

This dal is not just nutritious, but it also has a creamy texture that pairs beautifully with rice or naan. It’s perfect for a cozy family dinner or a quick meal during the week. Enjoy the rich flavors that come together effortlessly!

Ingredients

• 1 cup yellow lentils (moong dal or masoor dal)
• 4 cups water
• 1 onion, finely chopped
• 2 tomatoes, diced
• 2 green chilies, slit
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 2 tablespoons ghee or oil
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)

Instructions

1. Rinse the lentils under running water until the water runs clear, then drain them.
2. In a pot, add the lentils, water, turmeric powder, and salt. Cook on medium heat until the lentils are soft, about 20-25 minutes.
3. In a separate pan, heat ghee or oil. Add cumin seeds and let them splutter.
4. Add chopped onions and sauté until golden brown. Then, add ginger-garlic paste, green chilies, and sauté for another 2 minutes.
5. Add diced tomatoes and coriander powder, cooking until the tomatoes soften.
6. Once the lentils are cooked, mix in the sautéed mixture and simmer for another 5-10 minutes to blend the flavors.
7. Garnish with fresh coriander leaves before serving. Enjoy with rice or naan!