Masoor Daal Tarka with Zeera Rice and Stir-Fried Okra

A classic vegetarian Pakistani meal featuring comforting red lentils tempered with aromatic spices, served with cumin-infused basmati rice and crisp stir-fried okra.

• Prep: 20 min
• Cook: 35 min
• Total: 55 min
• Servings: 5
• Cuisine: Pakistani
• Difficulty: Easy
• Cost: $1.78/serving

Dietary

• Kosher
• Vegetarian
• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• High-Fiber
• High-Protein
• Low-Sugar

Tags

• sauté
• boil
• comfort food
• healthy
• savory
• classic

Ingredients

• 1.5 cup red lentil (rinsed)
• 8.5 cup water (for rice)
• 0.75 teaspoon turmeric powder (for okra)
• 2 teaspoon salt (plus more to taste and for rice and for okra)
• 7.5 tablespoon vegetable oil (divided and for rice and for okra)
• 1 yellow onion (large, thinly sliced)
• 4 clove garlic (thinly sliced)
• 2.5 teaspoon cumin seed (for rice)
• 2 dried red chilis
• 0.25 cup fresh cilantro (chopped, for garnish)
• 2 cup basmati rice (uncooked)
• 1 pound fresh okra (washed, dried, trimmed and sliced into 0.5-inch rounds)
• 0.5 teaspoon red chili powder (for okra)
• 0.5 teaspoon cumin powder (for okra)

Instructions

1. For the Masoor Daal: In a large pot, combine the rinsed red lentils, 5 cups water, 1/2 teaspoon turmeric powder, and 1 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are very soft and creamy. Stir occasionally to prevent sticking. Mash gently with the back of a spoon if desired for a smoother consistency.
2. While daal is cooking, prepare the Tarka: Heat 2 tablespoons vegetable oil in a small frying pan over medium heat. Add the thinly sliced yellow onion and cook until golden brown and crispy, about 5-7 minutes. Remove the onions with a slotted spoon and set aside.
3. In the same oil, add the thinly sliced garlic and cumin seeds. Cook until garlic is golden brown and cumin seeds are fragrant, about 1-2 minutes. Add dried red chilies, if using, and cook for 30 seconds more.
4. Pour the tarka (tempering) directly over the cooked daal. Stir well. Garnish with chopped fresh cilantro and reserved fried onions.
5. For the Zeera Rice: Rinse 2 cups basmati rice under cold water until water runs clear. Heat 1 1/2 tablespoons vegetable oil in a medium saucepan over medium heat. Add 1 1/2 teaspoons cumin seeds and cook for 30 seconds until fragrant.
6. Add the rinsed rice and 3 1/2 cups water to the saucepan. Stir in 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed and rice is tender.
7. Remove rice from heat and let stand, covered, for 5 minutes. Fluff with a fork.
8. For the Stir-Fried Okra: Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add the sliced fresh okra and stir-fry for 8-10 minutes, or until the okra is tender-crisp and most of the sliminess has reduced. Avoid overcrowding the pan.
9. Sprinkle the stir-fried okra with 1/2 teaspoon red chili powder, 1/2 teaspoon cumin powder, 1/4 teaspoon turmeric powder, and 1/2 teaspoon salt. Stir well and cook for another 2 minutes.
10. Serve the hot Masoor Daal Tarka with Zeera Rice and Stir-Fried Okra for a complete vegetarian meal.

Notes

Ensuring the okra is completely dry before frying helps to minimize its natural sliminess. Daal freezes well for future meals.

Nutrition (per serving)

• Calories: 610
• Protein: 24.5 g
• Carbohydrates: 96.2 g
• Fat: 15.3 g
• Fiber: 15.8 g
• Sodium: 1250 mg
• Saturated Fat: 2.1 g
• Sugar: 3.2 g