Lahori Dal (split Red Lentils Cooked In Lahori Style)

This dal is quite simple, elegant and rich. I love it for its garlicky flavour and it is mildly spiced making it ideal for my kiddo. The origin of this dal is from the region of Punjab and today this is a recipe India shares with its neighboring country -Pakistan. I learned this recipe from a Punjabi friend of mine whose parents hailed from Lahore. I still can't get it like the way her mother did. I tasted this dal 18 years ago and I can still taste this dal every time I close my eyes. My hubby loves chatpata dal so he does not like mild versions like this but it can be a great accompaniment with rotis and a spicy stir fry.

photo of lahori dal
photo of dal simmering
photo of lahori dal ingredients
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Teena Augustine's Secret Indian Recipe !

Preparation Time: 
25 Mins
Cooking Time: 
25 mins


Split red lentils- 1 cup
Chopped onion- 1
Garlic- 10 cloves
Turmeric powder- 1/4 tsp
Fresh cream- 100 ml
Butter- 5 tsp
Salt- to taste
Cumin seeds- 1 tsp
Black pepper powder- a dash
Lemon juice- 1 tsp
Chili powder- a pinch
Water- 1/2 cup
Soak the dal for an hour. Pressure cook the dal up to 4 whistles and mash it well once it cools.
Mince the garlic finely and add it to the mashed dal along with the turmeric, 2 tsp butter, chili powder and salt.
Add half cup water and bring the dal to boil. Lower the flame and let it simmer for 5 minutes. Now add the fresh cream and let the dal simmer further for 4 minutes.
Meanwhile, heat the remaining butter in a pan. Add the cumin seeds first and chopped onion later. Saute till the onion starts to brown. Add this tempering to the dal.
Sprinkle the pepper powder and squeezed lemon. Bring the dal to a final boil and switch off the flame.
Serve with rotis.