Dal Chawal Recipe
Quick, easy, and delicious vegan dal chawal recipe.
Pin Recipe
Servings -4 people
Calories -628kcal
Recipe Video
Ingredients
To prepare chawal (rice),
- 2 cups basmati rice
- 1/2 teaspoon salt
- 1 tablespoon coconut oil
- 3.5 cups water
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)
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
- The nutrition chart does not contain macros from the add-ons.
Nutrition
Calories: 628 kcal | Carbohydrates: 112 g | Protein: 19 g | Fat: 12 g | Saturated Fat: 4 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 5 g | Trans Fat: 1 g | Sodium: 1264 mg | Potassium: 714 mg | Fiber: 14 g | Sugar: 6 g | Vitamin A: 496 IU | Vitamin C: 13 mg | Calcium: 94 mg | Iron: 5 mg