Tuesday, 29 January 2013

Restaurant Style Daal

Assalamu alaikum wa rahmatullahi wa barakatuhu!

Daal is a traditional Pakistani curry which consists of lentils and spices. It can be likened to a thick soup and is usually eaten with roti (Pakistani flat bread) or rice.
This is my mothers' recipe for a restaurant style daal, and it has a secret ingredient which makes it really creamy!

A Simple List of Ingredients:

1. Red Lentils (Masoor Daal)

2. Water
3. Red Chilli Powder
4. Ground Turmeric
5. Tomatoes
6. Boiled Potato
7. Fresh Green Coriander
8. Vegetable Oil
9. Cumin Seeds
10. Onion
11. Garlic
12. Butter
13. Green Chillies
14. Salt
15. Ground Coriander

Bismillah, let's start!

Wash 1 cup of red lentils (masoor daal). Place in a saucepan and cover with 3 cups of water. Put onto a high heat and start bringing to the boil.

Add 2 teaspoons of red chilli powder.

Add 1/2 teaspoon of ground turmeric. Bring to the boil, and then simmer on a medium heat until ...

...the water has been absorbed.

Put onto a medium heat and add 4 cups of water. (Add the water depending on how thick you want it.)

Next, take 1 chopped tomato.

Take 1 small boiled potato, chopped. This is the secret ingredient because when it disintegrates, it gives the daal a lovely creamy texture.

And, a handful of chopped green coriander.

Add the tomato, potato and coriander to the saucepan. Leave it to simmer while you make the tarka.

To make the tarka, heat 4 tablespoons of vegetable oil in a frying pan. Add 1 teaspoon cumin seeds, and let them pop for 2 minutes.

Add 1 small chopped onion, and brown.

Next, add 6 crushed garlic cloves.

Brown for 2 minutes.

Next, add 4 ounces of butter.

Add 2 chopped green chillies.

Add 1 teaspoon of salt.

Add 1 teaspoon of ground coriander.

Stir and cook for 5 minutes on a low heat.

Meanwhile, the lentils have been simmering away.

Add the hot tarka to the lentils.

Stir in and simmer for a few minutes. Taste to check the seasoning and if the lentils are cooked.

The lentils should be soft, and it's cooked!

Serve hot with roti, boiled rice or My Naan Bread!


Restaurant Style Daal


For the Daal
·     1 cup Red Lentils (Masoor Daal)
·     Water
·     2 teaspoons Red Chilli Powder
·     ½ teaspoon Ground Turmeric
·     1 Tomato, chopped
·     1 Potato, peeled, boiled and chopped
·     Handful Fresh Coriander, chopped

For the Tarka
·     4 tablespoons Vegetable Oil
·     1 teaspoon Cumin Seeds
·     1 Small Onion, peeled and chopped
·     6 Garlic Cloves, peeled and crushed
·     4 ounces (113 grams) Butter
·     2 Green Chillies, chopped
·     1 teaspoon Salt
·     1 teaspoon Ground Coriander


1. Wash the lentils, and place in a saucepan. Cover with 3 cups of water, and start bringing it to the boil.

2. Add the red chilli powder and the ground turmeric. Once boiling, simmer on a medium heat until the water has been absorbed.

3. Place onto a medium heat, and add 4 cups of water. Add the water depending on how thick you want the curry.

4. Add the tomato, potato and chopped coriander to the saucepan. Leave to simmer while you make the tarka.

5. For the tarka, heat the oil in a frying pan. Add the cumin seeds and let them pop for 2 minutes. Then, add the chopped onion and brown.

6. Add the garlic and brown for 2 minutes. Put in the butter, green chillies, salt and ground coriander. Stir and cook for 5 minutes on a low heat.

7. Add the hot tarka to the lentils, and stir and simmer for a few minutes. Taste to check the seasoning and if the lentils are cooked. Serve hot with roti, rice or naan bread.

Spice Enthusiast


  1. JazakAllah for this recipe. It's a delight.
    I was wondering if you were planning on having recipes for other daals like toor, chana and mung in the future?

    1. Ameen! Its no problem. Inshallah I will try my best!

  2. I tried this recipe yesterday. I had to omit the potato though as I didn't have any at home however I used less water and it turned out perfectly. Thank you so much for sharing. :)

    1. Glad you liked it! And I'm super sorry for the year-late reply. Better late than never! :)

  3. Aoa sis. Jzk for your recipe i tried it couple of days ago was really nice m.a. my family and husband loved it. I make my daal similar to yours but its amazing how doing things slightly different can make it so much more tastier. jzk again.

    1. Wasalaam! Glad you liked the recipe - yes, little changes make all the difference, :)

  4. This comment has been removed by the author.

  5. Have just made this and turned out amazing thanks so much for sharing

  6. This comment has been removed by the author.

  7. Finally I've made proper dahl! Thank you thank you thank you! Declicious!! xxx

  8. oops I didn't spot the 'Ethno curious' until after I posted! lol. I suppose it's close enough to the mark! Thanks again for the wonderful recipe.

  9. this might be a dumb question but can i make this recipe with a different daal? or if i only have one daal?

    1. Yes, you can use a different daal but you may need to adjust the cooking times. Some daals take longer to cook than others.

  10. Hi I was wondering if i can make this with chana dal. also this may be a bit of a dumb question but what would you say is the spice level of this

    1. Yes, chana daal can be used. It may take a little longer to cook though. I would say it's quite spicy with the red chilli and green chilli - you may reduce them both for a milder curry.

  11. Salaams, I just wanted to drop by and tell you how fabulous this recipe and your entire website is.

    I have cooked this recipe at the weekend and it was delicious and enjoyed by all. This is around the 6th or 7th item I have cooked from from your blog and AH everything tastes great.

    Thank you so much for taking the time to blog your great recipes. They’ve really changed my cooking!

    1. Wasalaam, thank you for all your kind words and feedback. I'm so glad my blog has been such a great hit with you. :)

  12. Thank you for sharing your recipe. I wanted to ask you that why didn't you use fresh ginger in your recipe? Just curious. Thank you.

    1. I didn't use ginger in this recipe because I didn't feel like it. Feel free to add some, if you want!

  13. Thanks for this recipe. Second time making it tonight, on cumin seeds so I used mustard seeds instead. Still delicious! I do find I don't need to add more water as it never all evaporates in the first time I simmer it!

  14. This was SO lovely. Just making it tonight x

  15. OMG! This was amazing and so easy! You so much..I've tried quiet a few and this is definitely the best. Love the idea of adding potatoes

  16. I am using this recipe at least once a month for the past year. Absolutely love it. Thank you so much for creating this incredible website with authentic recipes!


Related Posts Plugin for WordPress, Blogger...
© copyrights This Muslim Girl Bakes, All Rights Reserved. Branding & Blog Design by Sadaf F K.