Lahori masoor daal

Name: Lahori masoor daal
Total time: 3000 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup masoor daal (whole brown lentil); As required water; 1/2 tsp. turmeric powder; To taste salt; To taste chilli powder; 1/2 cup milk; 1 tsp. garam masala powder; 4 tbsp. oil; 1 tsp. cumin seeds; 1 tsp. nigella; 6 cloves garlic, chopped; 3 green chillies, chopped; 3-4 dry whole red chillies; 4-6 curry leaves; 1 onion, chopped; As, required cilantro, chopped; 1 Lemon

Sarvat Hanif @sarvathanif

Canada

Lahori Masoor Daal is a comforting Pakistani-style lentil dish made with tender brown lentils, aromatic spices, and a flavourful tarka that brings everything together. It’s simple, hearty, and full of home-style goodness, perfect for serving with hot roti, naan, or a bowl of steamed basmati rice.
This version takes inspiration from the bold, comforting flavours of Lahori home cooking. A sizzling tarka of garlic, cumin, dried red chillies, and red chilli pocurry leaves adds a beautiful aroma and a rich, savoury flavour to the creamy lentils. It’s an everyday favourite that comes together with a handful of pantry ingredients and tastes even better when served piping hot.
I love serving this daal with freshly made roti, kachumber salad. It’s an easy, satisfying meal for busy weekdays, yet comforting enough to bring everyone together around the table.
#CookpadApron2026

Sarvat Hanif @sarvathanif

Saved

Ingredients

45-50minutes

4 servings

1 cupmasoor daal (whole brown lentil)
As required, water
1/2 tsp.turmeric powder
To taste, salt
To taste, chilli powder
1/2 cupmilk
1 tsp.garam masala powder
4 tbsp.oil
1 tsp.cumin seeds
1 tsp.nigella
6 clovesgarlic, chopped
3green chillies, chopped
3-4dry whole red chillies
4-6curry leaves
1onion, chopped
As, required, cilantro, chopped
1Lemon

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Steps

45-50minutes

1

Soak the lentil for 20 minutes, drain and set aside
2

In a heavy bottom pot, add the lentil, water, turmeric, salt, mix well and bring to a boil. Cover partially and cook till tender, 20 minutes.
3

Mash slightly and add milk, chilli powder, garam masala and mix. Cook for 5 minutes.
4

In a frying pan add the oil, and fry the onion till translucent.
5

Add the cumin seeds, nigella, dry red chillies, garlic, green chillies and cook till the seeds splutter.
6

Add the curry leave, mix and cook 30 seconds.
7

Pour the mixture over the lentil, mix and cover and let simmer for 2-4 minutes.
8

Serve with a squeeze of lemon garnished with cilantro.
9

Serve with roti and kachumber salad.