10/06/2021
Dal Chawal
Dal Chawal is a basic meal of a simple lentil curry, and basmati rice made with simple ingredients and panty staples. This simple and easy dal recipe will become your go-to weeknight meal!
Prep Time
10 mins
Cook Time
40 mins
Rest Time
30 mins
Total Time
1 hr 20 mins
Course: Main CourseCuisine: Indian, PakistaniKeyword: daal, dal, rice Servings: 4
Ingredients
Daal
1 cup Mix daal 1/4 cup each split chickpeas (Chana Dal), split pigeon peas (Toor Dal), petite yellow lentils (Moong Dal), and red lentils (Masoor dal), see notes
4 tbsp Oil
5-7 Curry leaves see notes
½ tsp Mustard seeds see notes
¼ tsp Fenugreek seeds see notes
2-3 Whole red chili see notes
1 tbsp Ginger/garlic paste
1 Onion, chopped or 3-4 tbsp fried onion
1 tsp Cumin powder
1 tsp Coriander powder
1 tsp Red chilli powder to taste
½ tsp Turmeric powder
1 tsp Salt to taste
2 medium tomatoes, chopped or 4 tbsp Crushed Tomato
2 tbsp cilantro, chopped optional, for garnish
1-2 green chilis, chopped optional, for garnish
Rice
1 cup basmati rice soaked
1 tsp salt adjust to taste
Instructions
Daal
Soak the mixed daal for at least 20 minutes
In a large pot, with 2-3 cups of water, boil it till tender.
Blend the daal with the water using a blender or an immersion blender, until it is smooth, or leave a little chunky as desired.
In a separate pot, on low heat, add oil and curry leaves, mustard seeds, fenugreek, and whole red chilli, if using (see notes) until fragrant and mustard seeds start cracking.
Add chopped onions and cook till golden. If using fried onions, cook for 2-3 minutes.
Add ginger/garlic paste and cook for few minutes make sure it does not burn. Add couple of tbsp water at this point. If the pan is too hot your spices might burn.
Add all the powder spices and cook for few minutes, making sure it does not stick. Add a little water if needed.
Add tomatoes, mix well and let it cook for 2-3 minutes.
Add the blended dal and mix together.
Simmer on low heat, for 15 minutes to allow the flavors to blend together. Add water if desired to make daal with a thinner consistency.
Top with chopped cilantro and/or chopped green chili
Rice
Wash, then soak 1 cup basmati rice for 20 minutes.
In a medium pot, on high heat, let 4 cups of water come to a boil with the salt.
Drain, then add the soaked basmati rice to the boiling water. Turn heat down to medium.
Let rice cook uncovered for 10-15 minutes, or until tender
Strain rice in a colander or sieve.
Serve
Serve with daal with rice, and/or roti or bread.
Notes
1 cup mix daal is made of 1/4 cup of split chickpeas (Chana Dal), 1/4 split pigeon peas (Toor Dal), 1/4 cup petite yellow lentils (Moong Dal), and 1/4 cup red lentils (Masoor dal). Adjust the ratio to your liking, keeping in mind split chickpeas (Chana Dal) will thicken the dal. Many Indian/Pakistani stores sell daal mixed in this proportion for ease.
Use any combination of whole mustard seeds, whole red chilli and curry leaves as aromatics.
