Lahori Daal

While standard Dal Makhani relies almost exclusively on whole black lentils, Lahori Daal often uses a mixture of different pulses, sometimes including chickpeas. Lahori Daal is also specifically associated with the rich culinary heritage of Lahore, Pakistan, and tends to have a heavier tempering of ghee and red chilies.

Lahori Daal is most commonly made with black lentils (maash ki daal) or a mix of split lentils that are slow-cooked until creamy. The thick consistency is achieved by aggressively blending the boiled lentils before adding the rich tempering known as tarka.

To get the authentic, creamy texture of Lahore, the daal should be simmered on low heat for at least an hour after it comes to a boil. While pressure cookers can reduce the active cooking time to under 30 minutes, slow-cooking is preferred to allow the flavors of the ghee, garlic, and spices to fully meld.

The signature tempering for Lahori Daal is made by heating generous amounts of pure ghee in a pan. You then fry minced garlic, sliced ginger, and whole dried red chilies until golden brown before pouring the hot mixture directly over the cooked lentils to lock in the aromatic flavors.