Pakistan – Shahi Daal Tarka

by Dahiza Umar

INTRODUCTION TO THE DISH

This dish has the most important among many other traditional dishes. The whole meal of this dish is said as ”DAAL CHAWAL”. Daal is actually any lentils like red lentils, yellow or gram lentils, etc. But traditionally used lentil is the yellow one. The famous meal which is known for the taste and flavors is DAAL CHAWAL. Daal is actually a yellow lentil served with white rice or Zeera rice ( cumin flavored rice ).

TYPES OF DAAL COOKED IN PAKISTAN

• Green moong daal / pulses
• Yellow daal ( moong daal )
• Masoor daal ( red lentils )
• Urad daal
• Chickpea ( channy k dal )
• Lobia ( red kidney beans )
• Small white kidney beans
• Brown chickpea ( kala channa )

TRADITIONAL YELLOW LENTIL

This is actually a dish from Punjab. This specific lentil has many other dishes cooked. Shahi daal Tarka is among the best when this yellow lentil is cooked. This dish has huge varieties of flavors like the spices used to cook in it. Spices used like cumin, coriander, herbs, garam masala, etc. These spices gave a kick to the tongue.

SERVED WITH

This unique kind of dish is served with any any kind of bread cooked in Pakistan like :

• Roti
• Naan
• Khameri roti
• Roghani naan
• Roghani roti
• Paratha etc

And also served with rice :

• Zeera rice
• boiled rice
• brown rice etc

NAMING OF THE DISH

This dish named according to the procedure of cooking and from the origin of the dish.

SHAHI, means Royal in English, and this name came to the dish from the origin of the dish. This dish is originated from the Royal families at the time of the subcontinent and then this word came to the dish.

Another word is ”TARKA”. Tarka means seasoning and this daal is seasoned at last by adding butter, some garlic, and herbs, etc. So the name of the dish is SHAHI TARKA DAAL

COMPLEMENTARY THINGS TO SERVED WITH

Daal is served with many other complementary side things like :

• Kachumbar salad
• Pickle
• Yogurt
• Mint raita
• Lassi

TIME REQUIRED

• Preparation time : 10 minutes
• Cooking time : 20 minutes
• Total time : 30 minutes

NUTRITIONAL ASPECTS

• Calories : 132
• Carbohydrates : 77 grams
• Protein: 29 grams
• Fat : 26 grams

INGREDIENTS FOR DAAL

• Yellow lentils : 2 cups ( soaked half hour before cooking )
• Oil : 4 tbsp
• Salt: 1 tsp
• Red pepper : 1 tbsp
• Black pepper : 1/2 tsp
• Green chilies : 2
• Turmeric : 1/2 tsp
• Cumin powder : 1 tbsp
• Coriander powder : 2 tbsp
• green coriander leaves : 4 tbsp

METHOD OF COOKING

• Take about 4 glass of water in a pan and add all the ingredients into it.
• All the spices and lentils are added.
• Let it cook in medium heat for 20 minutes.
• Cook until lentil get dissolved into water and a creamy paste like mixture is ready.

SEASONING / TARKA

INGREDIENTS

• Oil : 1/2 cup
• garlic chunks : 4 tbsp
• Onions chopped : 1 small
• Ginger chopped : 4 tbsp
• Green chilies : 2
• Cumin seeds : 1 tbsp
• Round whole chilies : 4

METHOD

Take oil in a pan and add all the ingredients into it, cook until get golden brown in color and add on the top of the daal, like seen in the picture below:

CUISINE : ASIAN, PAKISTANI, PUNJAB

COURSE : MAIN COURSE/ SIDE DISH

SERVINGS : 4 TO 6 PERSON

TASTE : SALTY AND SPICY