Classic Pakistani Daal

Moong & Masoor Daal with Bahgaray Rice

Lentils and rice is a classic vegan South Asian meal. You can easily cook this meal in 40 minutes, with little fuss. It can be prepared in advance as well, quick to reheat, without losing the integrity of the dish.

I am cooking a classic combination of Moong and Masoor daal but the same recipe can be used with any lentils. Whole grain lentils or larger grains like split chickpea will take a little bit longer to cook.

I am serving the daal with fluffy basmati rice, infused with whole Garam Masala spices. This simple addition of spices can give the humble rice a real depth of flavour. Wholegrain rice will require longer soaking and cooking time.

You can also serve daal with flatbreads, naan or a crusty loaf. Daal is also lovely on its own as a soup.