Dal Chawal Recipe

Recipe of delicious,Dal Chawal at home, all ingredients are mentioned below.

So Let’s get start;

Dal Chawal Recipe 

Cooking Time: 1.20 hrs

Simple Dal Chawal Recipe (Lentil Curry with Rice)

A comforting  staple with spiced lentils and fluffy rice.

Ingredients:  

For the Dal: 

1. 1 cup toor dal (split pigeon peas) or masoor dal (red lentils) 

2. 3 cups water 

3. 1 tsp turmeric powder 

4. 1 tsp salt (adjust to taste) 

5. 2 tbsp ghee or oil 

6. 1 tsp cumin seeds 

7. 1 tsp mustard seeds 

8. 1 pinch asafoetida (hing, optional) 

9. 1 onion, finely chopped 

10. 2 garlic cloves, minced 

11. 1 green chili, slit (optional) 

12. 1 tomato, chopped 

13. 1 tsp cumin powder 

14. 1 tsp coriander powder 

15. 1/2 tsp red chili powder (adjust to taste) 

16. 1/2 tsp garam masala 

17. Fresh cilantro, chopped (for garnish) 

18. Lemon wedges (optional, for serving)

 

For the Chawal (Rice): 

1. 1 cup basmati rice 

2. 2 cups water 

3. 1 tsp salt 

4. 1 tsp ghee or oil (optional) 

5. 1/2 tsp cumin seeds (optional)

 Instructions:  

1. Prepare the Dal:

Rinse and Cook Lentils: Rinse dal until water runs clear. In a pot

 combine dal, 3 cups water, turmeric, and salt. Bring to a boil, then

 simmer uncovered for 25–30 minutes (or pressure cook for 3–4

 whistles) until soft. Mash lightly. 

Tempering (Tadka): Heat ghee/oil in a pan. Add cumin, mustard

 seeds, and asafoetida. Once seeds splutter, add garlic and green chili.

 Sauté 30 seconds. 

Add Aromatics: Stir in onions and cook until golden. Add tomatoes

 and cook until soft. 

Spices: Mix in cumin powder, coriander powder, red chili powder,

 and garam masala. Cook 2 minutes. 

Combine: Pour the tadka into the cooked dal. Simmer 5–10 minutes

 Adjust salt and consistency (add water if too thick). Garnish with

 cilantro.

2. Cook the Chawal (Rice):  

Rinse Rice: Rinse basmati rice until water is clear. Soak 15–20

 minutes (optional for fluffier grains). 

Cook Drain rice. In a pot, heat ghee/oil. Add cumin seeds (if using),

 then rice. Sauté 1 minute. Add 2 cups water and salt. Boil, then

 cover and simmer on low for 15–20 minutes. Let rest 5 minutes.

 Fluff with a fork.

 3. Serve:  

 Serve hot dal over steamed rice. Accompany with lemon wedges,

 pickles, or yogurt.

 Tips:

Lentil Swap: Use yellow moong dal or chana dal for variation. 

Spice Level: Adjust chili to preference. 

Extra Flavor: Add 1/2 tsp ginger paste or curry leaves to the tadka. 

Vegan: Use oil instead of ghee.

 

Enjoy your hearty Dal Chawal