Daal Makhani / Tarka Daal Punjabi with Sizzling Garlic & Kashmiri Chili – Authentic Pakistan Recipe

Ingredients for Daal Makhani / Tarka Daal Punjabi with Sizzling Garlic & Kashmiri Chili (4 Servings)

• 1.25 lbs (or 2.5 cups) yellow chana and red masoor lentils simmered until creamy, prepped into bite-sized pieces
• 1.5 cups basmati rice, washed and trimmed
• 1 cup fresh cilantro and lime
• 1 medium onion and 3 cloves garlic, finely minced with sizzling ghee/oil tarka of 6 sliced garlic cloves
• 1.5 tbsp traditional Pakistan seasoning (cumin seeds, whole dried red chilies, turmeric)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and sizzling ghee/oil tarka of 6 sliced garlic cloves for 3–4 minutes until fragrant.
2. Stir in cumin seeds, whole dried red chilies, turmeric and toast for 45 seconds to release the essential oils of Pakistan's kitchen.
3. Add yellow chana and red masoor lentils simmered until creamy and basmati rice, tossing to coat in the aromatic base.
4. Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
5. Fold in fresh cilantro and lime, adjust seasoning, and ladle steaming hot into deep bowls.