Masoor Dal with Jeera (Cumin) Rice — Budget Pakistani Lentils & Rice
A simple, cheap Pakistani-style red lentil curry (masoor dal) finished with a hot cumin tempering, served with fragrant jeera rice — filling, nutritious and easy to stretch to four servings.
45 min
start to finish
10 min
hands on
Easy
difficulty
4
servings
Ingredients
For the dal
Tadka (tempering)
For serving
Jeera (cumin) rice
Roughly, per serving
590 kcal22g protein98g carbs12g fat
An estimate, not a lab analysis.
Method
Rinse the red lentils in a fine-mesh sieve under cold water until the rinse water runs clear; drain.
Heat 2 tablespoons oil in a medium heavy-bottomed pot over medium heat, then add the chopped onion and sauté until soft and translucent.
Add the minced garlic, grated ginger and chopped green chili to the onions and sauté, stirring, until fragrant.
Stir in the chopped tomato, turmeric and red chili powder and cook until the tomato softens and breaks down.
Add the drained lentils, 4 cups water and 1 1/2 teaspoons salt to the pot, stir to combine and bring to a boil.
Reduce heat to low, cover the pot and simmer until the lentils are very soft and start to break down (you can mash a few),
If the dal gets too thick while cooking, add up to 1 cup more hot water to reach your preferred consistency.
While the dal simmers, rinse the basmati rice until the water runs clear and drain.
Heat 1 tablespoon oil in a medium saucepan over medium heat, add 1 teaspoon cumin seeds and let them sizzle briefly, then add the drained rice, 2 1/4 cups water and 3/4 teaspoon salt and bring to a boil.
Cover the rice, reduce heat to low and simmer undisturbed until the water is absorbed and rice is tender.
Turn off the rice, keep it covered and let it rest for 5 minutes.
When the lentils are soft, mash lightly with the back of a spoon to thicken slightly, stir in 1/2 teaspoon garam masala and 1 tablespoon chopped cilantro, and taste for salt.
Make the tadka: heat 1 tablespoon oil in a small pan until hot, add 1 teaspoon cumin seeds and the dried red chili (if using) and let the seeds sizzle briefly, then immediately pour the hot oil and spices over the dal.
Stir the dal, sprinkle remaining chopped cilantro, and serve hot with the jeera rice and lemon wedges.
Worth knowing
- To make this even cheaper, replace basmati with long-grain white rice you already have (adjust water as needed).
- The dal thickens as it cools — add hot water when reheating if you want a soupier consistency.
- This keeps well in the fridge for 3–4 days and freezes nicely in portions for quick lunches.
- If you prefer a richer flavor, finish the tadka with 1 teaspoon ghee instead of oil (not dairy-free).
Make it yours
Cooking without dairy, without an oven, for someone who won't touch chilli, or for six instead of four? Have the recipe rewritten around it — quantities, steps and all.
VegetarianVeganGluten-freeDairy-freeBudgetMeal prepHigh protein
More Pakistani cooking
An original Restaurant Pro recipe — our own composition in the idiom of Pakistani cooking, not any restaurant's recipe. Written to be vegetarian and vegan and gluten-free and dairy-free as listed.