Best 2 Pakistani Shahi Daal And Tarka Recipes

Indulge in a culinary journey to Pakistan with the delectable Shahi Daal and Tarka. This majestic dish, also known as Shahi Tukray, is a true testament to the richness and diversity of Pakistani cuisine. The Shahi Daal, a sumptuous lentil dish, embodies royalty with its creamy texture, aromatic spices, and the perfect balance of flavors. Accompanying this regal dish is the Tarka, a flavorful tempering made with fragrant spices, crispy onions, and tangy tomatoes. Together, they create a symphony of flavors that will tantalize your taste buds and leave you craving for more. Prepare to embark on a culinary adventure as we delve into the recipes for these two extraordinary dishes, Shahi Daal and Tarka.

Here are our top 2 tried and tested recipes!

TARKA DAL

Tarka Dal image

Provided by Food Network

Categories side-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

9 ounces chana dal (dried yellow split peas), rinsed until the water runs clear
1 3/4 pints water
3 tablespoons vegetable oil
1 tablespoon cumin seeds
1 small onion, chopped
3 to 4 whole green chiles, pricked with a knife
1 (3/4-inch) piece fresh ginger, peeled and cut into thin strips
3 cloves garlic, peeled and left whole
3 tomatoes, chopped
3/4 teaspoon ground turmeric
3/4 teaspoon garam masala
1 1/2 teaspoon ground coriander
Kosher salt and freshly ground black pepper
Handful chopped fresh cilantro leaves

Steps:

Put the lentils and water into a pan, stir well and bring to the boil. Skim off any froth that forms on the surface of the water with a spoon. Cover the pan with a lid and reduce the heat to a simmer. Simmer, stirring regularly, for 35 to 40 minutes, or until the lentils are just tender, adding more water as necessary.
When the lentils have cooked through, remove the pan from the heat, and use a whisk to break down the lentils. Set the mixture aside to thicken and cool.
Meanwhile, heat the oil in a pan over a medium heat. Add the cumin seeds, and fry for 20 to 30 seconds, or until fragrant. Add the onion, chiles, and ginger, and fry for 4 to 5 minutes, or until golden brown.
Blend the garlic and tomatoes to a puree in a food processor. Add the puree to the pan, and stir well to combine. Add the turmeric, garam masala, coriander, and 3 1/2 ounces of water to the pan, and stir well to combine. Season the mixture with salt, to taste, and simmer over a medium heat for 15 to 20 minutes, or until the oil from the sauce has risen to the surface of the sauce.
Add the cooked lentils to the sauce, and stir well, adding more water as necessary, to loosen the mixture. Bring the mixture to a boil, and season, to taste, with salt, and freshly ground black pepper. Stir in the chopped cilantro just before serving.

TARKA DHAL

Tarka dhal image

Make a simple and healthy storecupboard supper like this easy dhal when you're cooking on a budget. To keep it vegan, use vegetable oil rather than ghee

Provided by Simon Richards

Categories Dinner, Main course, Supper

Time 1h10m

Number Of Ingredients 8

Ingredients

200g red lentils
2 tbsp ghee, or vegetable oil if you're vegan
1 small onion, finely chopped
3 garlic cloves, finely chopped
¼ tsp turmeric
½ tsp garam masala
coriander, to serve
1 small tomato, chopped

Steps:

Rinse the lentils several times until the water runs clear, then tip into a saucepan with 1 litre water and a pinch of salt. Bring to the boil, then reduce the heat and simmer for 25 mins, skimming the froth from the top. Cover with a lid and cook for a further 40 mins, stirring occasionally, until it's a thick, soupy consistency.
While the lentils are cooking, heat the ghee or oil in a non-stick frying pan over a medium heat, then fry the onion and garlic until the onion is softened, so around 8 mins. Add the turmeric and garam masala, then cook for a further minute. Set aside.
Tip the lentils into bowls and spoon half the onion mixture on top. Top with the coriander and tomato to serve.

Nutrition Facts : Calories 473 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 26 grams protein, Sodium 0.4 milligram of sodium

Tips:

For a creamier texture, soak the lentils for at least 30 minutes before cooking and use a blender to puree a portion of the cooked lentils.
Use a variety of lentils for a more complex flavor and texture. For example, you could use a mix of brown lentils, green lentils, and red lentils.
Season the dal with a variety of spices for a flavorful dish. Cumin, coriander, turmeric, and garam masala are all classic Indian spices that work well in this recipe.
Serve the dal with a dollop of yogurt or a squeeze of lemon juice for a tangy flavor.
If you're making the tarka, be sure to use ghee or another high-quality oil for the best flavor.

Conclusion:

Shahi daal is a delicious and versatile dish that can be served as a main course or a side dish. It's a great way to enjoy the flavors of Indian cuisine at home. And with a few simple tips, you can make this dish even more flavorful and enjoyable.