Jun 13, 2022
Dal Chawal is a simple lentil stew and basmati rice dish made with pantry staples and inexpensive ingredients. This simple dal recipe will quickly become your favourite weeknight supper! Dal is a meal that most Southeast Asian countries (India, Pakistan, and Bangladesh) are familiar with. (Laal Lobia Recipe)
Cooking lentils in a curry or soup is a basic food found across the regions, albeit each location and group may prepare it differently. Dal literally means lentils, and it can apply to both raw lentils and a prepared staple dish in the form of soup or curry.
What is Dal Chawal?
The ultimate comfort dish is dal chawal. Many people's go-to weeknight supper!
Dal is a simple lentil curry made with cooked lentils and aromatics such as onions, tomatoes, and other spices in a curry or soup-like consistency.
Dal is served with every meal in many Indian/Pakistani households, along with rice and roti, and is coupled with various cooked vegetables or dry meat dishes.
Dal Chawal Recipe :
Dal Chawal is a simple lentil stew and basmati rice dish made with pantry staples and inexpensive ingredients. This simple dal recipe will quickly become your favourite weeknight supper!
|Prep Time: 10 mins
||Cook Time: 40 mins
|Total Time: 50 mins
Ingredients For Dal Chawal :
For Dal :
- 1 cup daal mixture split chickpeas (Chana Dal), split pigeon peas (Toor Dal), miniature yellow lentils (Moong Dal), and red lentils (each 1/4 cup) (Masoor dal), (view the notes see notes).
- 4 tbsp Oil.
- 5-7 curry leaves (for more information, see notes).
- 1/2 teaspoon mustard seeds (for more information, see notes).
- 1/4 tablespoons fenugreek seeds (see notes).
- 2-3 red chilies, whole (see notes).
- 1 tbsp garlic/ginger paste.
- 1 sliced onion or 3-4 tablespoons sauteed onion.
- a teaspoon of cumin powder.
- 1 teaspoon powdered coriander.
- 1 teaspoon red chilli powder, or to taste.
- Turmeric powder (1/2 tsp).
- 1 tsp salt (adjust to taste).
- 2 medium chopped tomatoes or 4 tablespoons crushed tomato.
- 2 tablespoons cilantro, chopped (optional).
- Optional garnish: 1-2 green chilies, diced.
For Rice :
- 1 cup soaking basmati rice.
- 1 teaspoon salt, to taste.
How to make Dal Chawal?
Just follow these simple steps to make delicious dal chawal at home.
Instructions To Make Dal Chawal :
For Dal :
- Allow at least 20 minutes for the mixed daal to soak.
- Boil it till soft in a big pot with 2-3 cups of water.
- Using a blender or an immersion blender, puree the daal with the water until smooth, or leave it lumpy if desired.
- Add oil and curry leaves, mustard seeds, fenugreek, and whole red chilli, if using (see notes) to a separate pot on low heat until fragrant and mustard seeds start breaking.
- Cook until golden, then add the chopped onions. Cook for 2-3 minutes if using fried onions.
- Cook for a few minutes, making sure the ginger/garlic paste does not burn. Add a couple of teaspoons of water at this point.Your spices may burn if the pan is too hot.
- Cook for a few minutes, stirring occasionally to ensure it does not stick. Add a dash of water if necessary.
- Add the tomatoes, stir well, and simmer for another 2-3 minutes.
- Mix in the dal that has been mixed.
- Simmer for 15 minutes on low heat to allow the flavours to meld. If you want a thinner daal, add a little more water.
- Garnish with chopped cilantro and/or green chilli.
For Rice :
- 1 cup rinsed basmati rice, soaking for 20 minutes.
- Allow 4 cups water to come to a boil with the salt in a medium pot over high heat.
- Drain, then bring the water to a boil with the soaked basmati rice. Reduce the heat to medium.
- Cook, covered, for 10-15 minutes, or until the rice is tender.
- Using a colander or sieve, strain the rice.
Dal Chawal Serving :
Daal served with rice, roti, or bread.
Calories in Dal Chawal :
A bowl of cooked rice contains about 136 calories, whereas a plateful of cooked rice is about 80 grammes and contains 272 calories.
1 cup of the mixture 1/4 cup split chickpeas (Chana Dal), 1/4 cup split pigeon peas (Toor Dal), 1/4 cup small yellow lentils (Moong Dal), and 1/4 cup red lentils (Moong Dal) are used to make daal (Masoor dal). Split chickpeas (Chana Dal) will thicken the dal, so adjust the proportions to your preference. For convenience, many Indian/Pakistani retailers sell daal in this proportion. (Yakhni Pulao Recipe)
As an aromatic, use any combination of whole mustard seeds, whole red chilli, and curry leaves.
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