Pakistani Tarka Dhal

Preparation info
  • Serves


    • Difficulty


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.