Daal chawal is a Pakistani dish that is also quite popular in Nepal and India. It consists of lentils and rice, and it is recommended to use both red lentils (masoor) and yellow lentils (moong). The lentils are cooked until mushy, typically flavored with cumin and coriander for extra flavor.

A scented oil infusion called tarka is often added to add even more flavor to the combination. When done, the lentils are combined with fragrant basmati rice, creating a staple vegetarian dish in the process, which is usually served as the main course in many restaurants throughout the country.