Pakistani Daal Types: A Guide to Lentils and How to Cook Them
A guide to Pakistani daal: masoor, moong, mash, chana and arhar, with English names, soaking, cooking times and the classic dish each lentil is used for.
The techniques behind every NineFoods recipe: how to bhuna a masala, give dum to biryani, temper daal, smoke with coal, and cook sugar syrup to the right string. Each guide is short, practical and linked to the recipes that use it.
Recipes developed and tested by Farwa Zeeshan
Jump to
Master these firstMake your own masalasThe basics behind every mealFor perfect sweetsIngredients, meat and equipment
Core techniques
Master these first
- 9How to Bhuna MasalaFry masala until oil separates
- 9Dum CookingSeal and steam biryani
- 9TarkaTemper daal in hot ghee
- 9DhungarCoal smoke at home
- 9How to Fry OnionsCrispy fried onions
- 9How to Tenderise MeatTender meat every time
Spice blends
Make your own masalas
- 9How to Make Garam Masala at HomeGaram masala
- 9Homemade Biryani MasalaBiryani masala
- 9Homemade Nihari MasalaNihari masala
- 9Karahi MasalaCoarse karahi masala
- 9Baharat Spice MixGulf baharat
10 Essential Pakistani Spices and How to Use Them10 essential spices
Rice, stock and bread
The basics behind every meal
- 9How to Cook Perfect Basmati RiceFluffy basmati rice
- 9How to Make YakhniYakhni stock
- 9Atta and Roti GuideSoft roti every time
- 9How to Smoke Mandi at HomeSmoked mandi at home
- 9How to Make Ginger Garlic PasteGinger garlic paste
- 9How to Make Ghee at HomeDesi ghee from butter
Mithai basics
For perfect sweets
- 9Sugar Syrup Stages for MithaiSugar syrup stages
- 9How to Make KhoyaKhoya at home
- 9How to Make ChhenaSoft chhena
Kitchen reference
Ingredients, meat and equipment
- 9Urdu to English Ingredient NamesUrdu to English names
- 9Pakistani Daal TypesTypes of daal
- 9Halal Meat Cuts GuideHalal meat cuts
- 9Kebab Mince GuideKebab mince
- 9Pressure Cooker Timings for Pakistani CookingPressure cooker timings
- Knife Skills for Home CooksKnife skills
Learn the technique
Guides behind these recipes
5 Traditional Desi Cooking Techniques Every Cook Should KnowBiryani HistoryWeekly Meal Prep for Pakistani Cooking
Quick answers
Cooking Guides FAQ
What is bhunao?
Frying the masala in oil until the raw taste goes and the oil separates.
What is dum cooking?
Slow cooking in a sealed pot so steam finishes the food, used for biryani.
What is a tarka?
Spices and garlic sizzled in hot ghee and poured over daal or curry.
What is one string syrup?
Sugar syrup that forms a single thread between your fingers, about 107 C.
Every recipe
All cooking guides
-
-
How to Make Khoya (Mawa) at Home
Make khoya (mawa) at home from full fat milk, plus a 15-minute milk powder version. Soft and hard khoya, yields, storage, and which mithai each type suits.
-
Sugar Syrup Stages for Mithai (One String, Two String and More)
Learn sugar syrup stages for gulab jamun, jalebi, barfi and halwa: half string, one string and two string, how to test without a thermometer, and fixes.
-
Dhungar: How to Add Coal Smoke to Daal, Kebabs and Karahi
Learn dhungar, the hot coal smoking trick for daal, kebab mince, karahi and raita: how to heat the coal, how long to smoke, and how to do it safely indoors.
-
Tarka (Baghar): How to Temper Daal and Curries
Master tarka, or baghar: whole spices, garlic and onion sizzled in hot ghee and poured over daal. Which spices, what heat, timing, and how not to burn it.
-
Homemade Biryani Masala (Pakistani Style Spice Mix)
Make Pakistani biryani masala at home: whole spices, dried plums, mace and nutmeg roasted and ground in exact ratios. Stronger and fresher than a packet mix.
-
Dum Cooking: How to Steam Biryani and Pulao the Right Way
Learn dum, the sealed steam finish for biryani, pulao and dum pukht: how to seal the pot, the heat to use, timings and how to avoid a burnt bottom or wet rice.
-
How to Make Yakhni (Pakistani Stock for Pulao and Soups)
Make yakhni, the spiced bone stock behind yakhni pulao, soups and gravies: bones to use, whole spice potli, timing, and how to keep it clear and rich.
-
How to Bhuna Masala (The Bhunao Technique Explained)
Learn bhunao, the frying technique behind every Pakistani karahi and curry: heat levels, when to add water, and the oil separation sign that the masala is done.
-
How to Make Ghee at Home (Desi Ghee from Butter)
Make golden, nutty desi ghee from unsalted butter in 20 minutes. Visual stages, when to stop, how to strain and store it, and fixes for burnt or cloudy ghee.
End of content
End of content