Easy & Authentic Daal Chawal Recipe for Beginners

Easy & Authentic Daal Chawal Recipe for Beginners

When you think of comfort food across South Asia, one dish stands out with its simplicity and soul soothing qualities: Daal Chawal (lentils and rice). Whether you're a college student cooking on your own for the first time or just someone craving a hearty, wholesome meal this recipe is your go to.

Let’s break it down step by step, with no fuss or fancy ingredients. Just pure flavor and comfort in every bite.

What is Daal Chawal?

Daal = Lentils
Chawal = Rice

It’s a humble, nutritious, and protein-packed dish that's been feeding families for generations. You can think of it as South Asia’s answer to soup and bread: simple, satisfying, and adaptable to your taste.

Ingredients You’ll Need:

For the Daal (Lentils):

• 
  1 cup red lentils (Masoor Daal) – rinsed thoroughly
• 4 cups water
• 1 small onion – chopped
• 1 medium tomato – chopped
• 2–3 garlic cloves – minced
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• Salt to taste
• 2 tbsp oil or ghee
• Optional: 1/2 tsp cumin seeds or mustard seeds
  
  

For the Chawal (Rice):

• 
  1 cup basmati rice
• 2 cups water
• Salt (just a pinch)
  
  

Step-by-Step Instructions:

Step 1: Cook the Rice

1. 
   Rinse the rice two or three times to get most of the water out.
2. Reduce to a simmer and cover after bringing to a boil.
3. Cook until the rice is fluffy and all the water has been absorbed, 10 to 12 minutes.

Tip: Don't stir the rice while it’s cooking. Let it steam!

Step 2: Make the Daal

1. In a large pot, combine lentils, turmeric, salt, and 4 cups of water.
2. Bring to a boil, then simmer on low for 20–25 minutes until the lentils are soft and mushy. Stir occasionally.
3. While the daal is cooking, heat oil or ghee in a pan.
4. Add cumin seeds (if using) and let them splutter.
5. Add chopped onions and saute until golden brown.
6. After 30 seconds of garlic frying, add tomatoes and red chili powder.
7. Cook until tomatoes break down (about 5 minutes).
8. Add this tadka (tempered mixture) to the cooked lentils and mix well.
   
   

Tip: If the daal looks too thick, add a splash of water. If it’s too runny, let it simmer uncovered for a few minutes.

Serving Suggestions:

• Serve hot daal over a bed of steamed rice.
• Add a spoon of ghee or butter on top for extra richness.
• Serve it with papad, yogurt, or pickles.
  
  

Variations to Try:

• For a variety of textures, use moong dal or toor dal for masoor.
• For a vegetable boost, add chopped carrots or spinach.
• Toss in some green chilies or fresh cilantro for a flavor kick.
  
  

Final Thoughts:

Daal Chawal is more than just food, it's a hug in a bowl. Perfect for rainy days, cozy nights, or lazy afternoons when you want something warm, easy, and nourishing. Once you master this basic version, the possibilities are endless.

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