Red Lentils

Masoor dal is the fastest-cooking dal in the Pakistani kitchen — it needs no pre-soaking and is done in 15-20 minutes on the stovetop. This speed makes it the default weeknight dal across millions of Pakistani homes. Its muddy orange turns a warm yellow-orange when cooked, and a tarka of cumin, garlic, and dried red chilli poured over the top at serving time is the standard finish. Masoor is sometimes cooked with tinned tomatoes in migrant Pakistani communities abroad.