Wholesome Dal Chawal

pin
share

Vegan Dal Chawal Recipe

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.

Let’s go!

Vegan Dal Chawal Recipe Square
Print
5 from 2 votes

Dal Chawal Recipe

Quick, easy, and delicious vegan dal chawal recipe.
Pin Recipe
Course -Dinner, Lunch
Cuisine -Indian
Keyword -dal bhat, dal chawal, lentil recipe, rice
Prep Time -10 minutes
Cook Time -45 minutes
Total Time -55 minutes
Servings -4 people
Calories -628kcal
Author -Veganbell

Recipe Video

Ingredients

To prepare chawal (rice),

To prepare dal (lentil),

Instructions

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.

Notes

  1. The nutrition chart does not contain macros from the add-ons.

Nutrition

Sodium: 1264 mg | Calcium: 94 mg | Vitamin C: 13 mg | Vitamin A: 496 IU | Sugar: 6 g | Fiber: 14 g | Potassium: 714 mg | Calories: 628 kcal | Trans Fat: 1 g | Monounsaturated Fat: 5 g | Polyunsaturated Fat: 2 g | Saturated Fat: 4 g | Fat: 12 g | Protein: 19 g | Carbohydrates: 112 g | Iron: 5 mg
Tried this recipe?Mention @itsveganbell or tag #veganbell!

If you liked this Dal Chawal recipe, check out this delicious Vegan Palak Paneer recipe I posted earlier.

If you like to learn and cook more Indian dishes, do check out my Veganbell’s Indian Vegan eCookbook, or Paperback Cookbook. It has a collection of 90 authentic, easy, Indian recipes.

If you enjoy reading and cooking from Veganbell, check out Olivia’s Liv B and her exquisite Vegan “Scallop” Cream Sauce Pasta.

#BackInStock

Try My New Cookbook Today

or

#FromTheCreator

Hi, I'm Neelam. Welcome to Veganbell.
I started this food blog to share easy vegan recipes with everyone.

If you enjoy my recipes, please share them with your friends & families. I don't run google ads here, nor do I write long content to please the SEO. So I really appreciate your support.

Happy cooking! :)

more recipes

comments

3 Responses

  1. KissMeNot says:

    5 stars
    I used to have dal chawal all the time back in India. This looks so good. Def making them for lunch tomorrow.

    1. Veganbell says:

      Thank you, KissMeNot. Hope you like it! 🙂

  2. This looks amazing. But wondering whether I should use brown lentils or red – masoor dal are actually red lentils

Leave a Reply

Your email address will not be published.

Recipe Rating




We use affiliate links in the ingredient section. Whenever you click and purchase any product, we get a small percentage as a commission – at no extra cost to you.