Pakistani Tarka Dhal

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
The Lentil Cookbook

By Ghillie Basan

Published 2016

  • About

Dhal is served daily in Pakistani households as an accompaniment to most meals, and this simple yet versatile version is a classic. The dhal element comprises two types of lentil which are cooked with spices and then processed until smooth. A tarka, made by frying onion and spices in ghee or vegetable oil, is then poured over the lentils, lending flavour as well as texture to the finished dish.