Easy Dal Chawal Recipe
Hello friends! Today I’ll be sharing with you a simple Dal Chawal recipe.
Dal Chawal (or Dal Bhat) translates to Lentil Rice. It’s a ubiquitous ‘whole meal’ dish served in the sub-Indian continent.
Lentil or a combination of lentils are pressure-cooked (with or without spices) and is served over cooked rice.
It is served as it is, or with sides like raw/pickled onions, green chilies, papad (poppadums), and fresh lemons. *recommended*
This is a very forgiving dish when it comes to experimenting – you can try one lentil or 4 lentils (or even beans).
The spices are also super flexible. This particular recipe (my version) uses simple ingredients and spices for an incredible flavor.
Dal Chawal Recipe
To prepare dal (lentil),
- 1/2 cup toor dal (aka Split Yellow Pigeon Peas, or Arhar Dal)
- 1/2 cup whole masoor dal (aka Brown Lentils)
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 medium onion (chopped)
- 1 inch ginger (finely chopped)
- 3 cloves garlic (finely chopped)
- 1 green chili (finely chopped)
- 1/4 teaspoon hing (asafoetida)
- 1 cup tomato puree
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon Kashmiri red chili powder
- 1 teaspoon dried mango powder (amchur)
- 1.5 teaspoons salt (adjust to taste)
- 2 cups water
- 1 cup hot water (adjust for desired consistency)
- 1/4 cup freshly chopped cilantro
- Papad / Poppadum (add-on)
- Raw onion slices (add-on)
- Fresh lemon (add-on)
- Green chili (add-on)
- Fried onion / Birista (add-on)
Step A : Prepare rice
- In a large bowl, add rice + 4 cups of tap water. Gently wash the rice and discard the starchy water. Repeat this step until the water runs clear.
- Transfer the (drained) rice to a thick-bottom cooking pot. Add salt + coconut oil + water. Give it a quick stir.
- Cover the pot. Turn up the heat to high and bring it to a boil.
- Once it starts boiling, bring down the heat to low-medium and let it simmer for 15 minutes.
- Once cooked, turn off the heat and let it rest for 10 minutes. Fluffy rice is ready!
Step B : Prepare dal
- In a large bowl, add toor dal + masoor dal. Add 2-3 cups of tap water. Gently wash the lentils and discard the water.
- Add 2 cups of water to the bowl and let the lentils soak for a while (we'll cook spices in the meantime).
- Set a pressure cooker (jiggle-top / stovetop) over medium heat. For electric pressure cooker, set it to 'SAUTE'.
- Add oil. Once it's hot, add cumin seeds and let them splutter for 1 minute, or until brown.
- Now add onion + ginger + garlic + chili + hing. Stir-saute for 5 minutes, or until they're light brown.
- Then add tomato puree + turmeric powder + cumin powder + coriander powder + Kashmiri red chili powder + dried mango powder + salt.
- Mix well and stir-cook for 4-5 minutes, or until the mixture turns thick and paste-like.
- Then add the soaked (and drained) dals + 2 cups of water to the pressure cooker. Give it a quick stir.
- Secure the pressure cooker's lid and seal the pressure valve. For electric pressure cooker set the timer to 15 minutes. For jiggle-top pressure cooker cook for 4 whistles over medium heat.
- Once cooked, turn off the heat and allow the pressure to release naturally.
- Open the lid and mix everything up. Add hot water (you can add/subtract this water content per your desired consistency) + freshly chopped cilantro. Mix some more.
Step C : Serve!
- Dal chawal is ready! Serve alongside papad *highly recommended* , raw onion *highly recommended*, lemon wedges *highly recommended*, green chili and fried onion.
- The nutrition chart does not contain macros from the add-ons.
If you liked this Dal Chawal recipe, check out this delicious Vegan Palak Paneer recipe I posted earlier.
If you enjoy reading and cooking from Veganbell, check out Olivia’s Liv B and her exquisite Vegan “Scallop” Cream Sauce Pasta.