Dal chawal

Delicious Dal Chawal Recipe in under 30 minutes

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Want to try a new authentic delicious Dal Chawal from Maharashtra, India? Try our yummy Dal Chawal Recipe today!

Daal Chawal ( also known as Dhal Chawal or dal rice), a humble yet deeply satisfying dish, has long been a staple in the diets of millions of people all over the world.

It provides a nourishing and flavorful meal in just under 30 minutes.

What makes this recipe truly remarkable is its versatility and accessibility.

Sounds yummy?

Grab your apron, gather your ingredients, and embark on a flavorful journey that will transport you to the heart of Indian home cooking, all in the comfort of your kitchen.

Let’s get started.

Dal Chawal served with coriander

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What is Dal Chawal?

Dal chawal is a classic and comforting dish that is deeply rooted in the culinary traditions of India.

It is a staple home-cooked meal that evokes feelings of nostalgia and cultural identity.

Simple Dal Chawal Recipe

Whether you’re a seasoned Indian food enthusiast or a newcomer to the vibrant flavors of the subcontinent, this authentic Dal Chawal recipe is sure to captivate your senses and leave you craving more.

Ingredients in Dal Chawal

For the Daal (Lentils):

  • 1 cup split yellow lentils (toor/arhar daal)
  • 4 cups water
  • 1 teaspoon salt
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chilli powder
  • 1 tablespoon Goda masala ( Maharashtrian Masala)
  • 1 tablespoon ghee or oil
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • Pinch of asafoetida
  • 1-2 green chilies, finely chopped
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tomato, diced
  • 2 tablespoons chopped cilantro
  • 4-5 fresh curry leaves (Optional)

For Rice

  • 1 cup basmati rice
  • 2 cups water
  • 1 teaspoon salt
  • 1 teaspoon ghee

Serving: 4 people

How to make Daal Chawal?

For the Daal:

Rinse the split yellow lentils (toor/arhar daal) under running water until the water runs clear.

Washing Arhar Dal with water
Lentils - Arhar Dal washed once

You will have to wash daal multiple times until you see the daal clearly and the water is cleaner.

Now let the daal soak for a few minutes, ideally 10 minutes.

Until then, prepare the rice by washing it well as well.

Clean Arhar daal or lentils for daal chawal recipe

In a pressure cooker or pot, add the lentils and 4 cups of water. Also, add a few tomato pieces to the pot so that they boil well with the daal.

In a pressure cooker or pot, add the lentils and 4 cups of water.

Now add a few tomato pieces to the pot so that they boil well with the daal.

Once boiling, add the salt and turmeric powder. Cover and cook for 10-12 minutes in the pressure cooker or 20-25 minutes on the stovetop until the lentils are very soft and mushy.

In a separate pan, heat the ghee or oil over medium heat. Add the cumin seeds and mustard seeds.

Let them sizzle for 10-15 seconds. You will get the aroma of the raw seeds when they are cooked well.

Spices-added-in-Oil-for-Dal-Chawal-Recipe

Now add a pinch of asafoetida and curry leaves.

Add the chopped green chilies, onions, and garlic.

Add turmeric powder, Red chili Powder ( optional), and Goda Masala.

Sauté for 2-3 minutes until the onions are translucent.

Cooked spices for dal recipe

Add the diced tomatoes and sauté for another 2-3 minutes.

Now cover the pot for another 2 minutes until the tomatoes are softened.

To this, add the boiled daal/ lentils.

Mix lentils and spices well in the pan.

Boiled Arhar dal added to Cooked spices

Then add a cup of filtered water to daal.

Mixed spices and boiled arhar daal for Dal Chawal Recipe

Cover the pan and let the daal simmer for 5 more minutes on medium heat.

Water added to arhar daal

Cover the pot and let it come to a boil.

Taste and adjust seasoning if needed, adding more salt if required.

Now daal is ready. Let’s make rice.

Shall we?

For the Chawal (Rice):

Rinse the basmati rice under running water until the water runs clear.

In a pot, add the rinsed rice and 2 cups of water. Add a teaspoon of ghee. It makes the rice yummy nd the rice strands do not stick together.

Once boiling, reduce heat to low, cover, and simmer for 15-18 minutes until the rice is cooked through and all the water is absorbed.

Fluff the rice with a fork.

Rice for the daal rice recipe

Serve the daal and chawal (rice) together, garnished with more cilantro if desired.

Enjoy your delicious Daal Chawal!

How to make Dal Chawal in an Electric Pressure Cooker

Daal (Lentils) in the Pressure Cooker/Instant Pot:

Dal Chawal Recipe served with fresh green coriander
  1. Ensure the pressure cooker or Instant Pot is properly sealed before cooking. This is crucial for building up the necessary pressure.
  2. When cooking the daal, start with the recommended ratio of 1 cup of lentils to 4 cups of water. This will ensure the lentils cook through properly. Please use the same cup of water with which you took the dal.
  3. For a pressure cooker, cook the daal for 10-12 minutes at high pressure. For an Instant Pot, use the “Manual” or “Pressure Cook” function and set the time for 10-12 minutes.
  4. Let the pressure release naturally for 10-15 minutes before carefully opening the lid. This prevents the hot steam from rushing out and burning you.
  5. Check the consistency of the daal. It should be very soft and mushy. If it’s still a bit firm, you can put it back on the pressure for a few more minutes.
  6. When adding the tempering (the onion, garlic, spices), you can do this directly in the pressure cooker/Instant Pot after cooking the daal.

General Tips:

  1. Always read the manufacturer’s instructions for your specific pressure cooker/Instant Pot model.
  2. Start with the minimum recommended cooking times, then adjust as needed based on the consistency of the daal and rice.
  3. Be very careful when opening the lid, as the steam released can cause serious burns.
  4. Following these tips will help ensure your Daal Chawal turns out perfectly cooked in the pressure cooker or Instant Pot, even if you’re new to using these appliances.

Rice in the Pressure Cooker/Instant Pot:

  1. Use the “Rice” function on the Instant Pot, which automatically adjusts time and pressure for perfect basmati rice.
  2. For a pressure cooker, cook the rice for 5-6 minutes at high pressure.
  3. As with the daal, allow the pressure to release naturally for 10-15 minutes before opening the lid.
  4. Fluff the cooked rice with a fork before serving.

What makes dal chawal so special?

Several factors make dal chawal (also known as dal bhat or daal rice) a special and beloved dish in the Indian subcontinent:

  1. Nutritional Value:
    • Dal (lentils) are an excellent source of plant-based protein, fiber, complex carbohydrates, and various essential vitamins and minerals. They are a staple in the Indian diet, providing essential nutrients.
    • Chawal (rice), particularly basmati rice, is a source of complex carbohydrates that provide sustained energy.
    • Together, dal and chawal form a complete protein, making it a highly nutritious and filling meal.
  2. Preparing and sharing dal chawal is an integral part of many family gatherings, celebrations, and everyday meals, making it a cherished part of the shared culinary heritage.
  3. Versatility and Adaptability:
    • There are numerous regional and personal variations of dal chawal, allowing for endless possibilities in terms of flavors, spices, and cooking techniques.
    • The basic dal and rice combination can be customized with different types of lentils, spice blends, and accompanying side dishes, making it a highly versatile and adaptable meal.
  4. Simplicity and Accessibility:
    • Dal chawal is a relatively simple dish to prepare, using common ingredients that are widely available, making it accessible to people of all backgrounds and income levels.
    • The ease of preparation and the use of affordable ingredients make dal chawal a go-to meal for busy weekdays or when feeding a large family.

** Adjust the heat level by reducing or increasing the amount of green chilies. You can even skip them if you want to serve kids.



Special Tips:

Add the fresh herbs towards the end of the recipe so that you will still be able to taste the fresh flavors.

If you are in a hurry, you can prepare the spices in a small pan. We call it Tadka.

To make yummy tadka for the daal, take a small pan and heat ghee/ oil in it.

Then add mustard seeds, cumins seeds, asafoetida and curry leaves (optional).

Cumin and Mustard seeds added to hot oil for dal tadka

Once the seeds start crackling, add turmeric powder and 1/2 teaspoon goda masala.

Let it cook for just 1 minute.

And then add this tempering to the boiled daal.

Dal tadka added over boiled arhar dal

Serve this daal on the white boiled rice. And then garnish with cilantro.

Simple Dal chawal recipe in under 30 minutes

Dal Chawal Recipe Variations

You can make variations of this simple recipe.

The most famous variations are Sindhi Dal Chawal Recipe, Gujarati Daal Chawal, and dal chawal Pakistani recipe

Substitutes

  1. If you do not have ghee, you can also use coconut oil or grapeseed oil.
  2. To give a little tangy flavor, you can add 1-2 pieces of dried Kokum ( also called amsul in Marathi).

Frequently Asked Questions about Dal Chawal Recipe

What is Dal Chawal made of?

Dal Chawal is a classic Indian and Pakistani dish made with two main components:

  1. Dal (Lentils):
    • The most common types of lentils used in dal chawal include:
      • Toor dal (split yellow lentils)
      • Masoor dal (split red lentils)
      • Urad dal (split black lentils)
      • Chana dal (split chickpeas)
    • The lentils are typically cooked until soft and creamy, often with the addition of spices, aromatics, and tomatoes.
  2. Chawal (Rice):
    • Basmati rice is the most commonly used rice variety for dal chawal.
    • Basmati rice is prized for its distinctive aroma, light and fluffy texture, and ability to complement the flavors of the dal.

In addition to the dal and rice, the dish is often prepared with the following ingredients:

  • Spices: Cumin seeds, coriander powder, cumin powder, turmeric, red chili powder, garam masala
  • Aromatics: Onion, garlic, ginger
  • Herbs: Cilantro
  • Acids: Lemon juice or tamarind
  • Fats: Ghee or oil for tempering

How healthy is dal chawal?

  • Dal (lentils) are an excellent source of plant-based protein, fiber, complex carbohydrates, and various essential vitamins and minerals. They are a staple in the Indian diet, providing essential nutrients.
  • Chawal (rice), particularly basmati rice, is a source of complex carbohydrates that provide sustained energy.
  • Together, dal and chawal form a complete protein, making it a highly nutritious and filling meal.

Who invented Daal Chawal?

Chawal Dal recipe origins are deeply rooted in the ancient food practices and dietary habits of the Indian subcontinent.

  • Lentils and rice have been cultivated and consumed in the Indian subcontinent since the Indus Valley Civilization (c. 3300-1300 BCE).
  • Archaeological evidence suggests that daal and chawal were important food sources in ancient India.
  • Different regions and communities within the Indian subcontinent have their traditional versions of daal chawal, using locally available lentils and rice varieties. Gujarati dal chawal recipe is slightly different because they use tangy spices and sweet flavors in the dal. And Punjabi Dal Chawal Recipe uses butter in lieral quantity.
  • These regional variations have evolved over centuries, reflecting the diverse culinary traditions and preferences of different cultures

What kind of rice goes with dal?

Types of Rice for Dal Chawal Recipe

The best type of rice that pairs exceptionally well with dal (lentils) is basmati rice.

The mild, delicate taste of basmati rice allows the bold flavors of the dal to shine through without competing.

Basmati rice has a light, fluffy, and slightly elongated grain texture that contrasts nicely with the creamier, thicker consistency of dal.

You can also use other rice varieties like jasmine, long-grain, or even short-grain rice with dal.

Which dal is used in dal chawal recipe?

Normally in Indian Sub-continent, people use Arhar Dal Chawal. But you can use any daal such as moong dal, masoor dal, udad dal. This dal recipe is a simple dal chawal recipe made using Arhar Dal.

Certainly! Here’s a list of some other nutritious dal chawal recipes that can be good protein sources:


Types of Daal or lentils for Dal Chawal Recipe

1. Masoor Daal (Red Lentils):
   – A common Indian daal made with split red lentils, tomatoes, and spices.
   – High in protein, fiber, and iron.

2. Moong Daal (Split Yellow Lentils):
   – Made with split yellow lentils, this daal is light and easy to digest.
   – Provides protein, folate, and minerals.

3. Chana Daal (Split Chickpeas):
   – Prepared with split chickpeas, this daal has a buttery texture and nutty flavor.
   – Rich in protein, fiber, and complex carbohydrates.

4. Urad Daal (Black Lentils):
   – A creamy and comforting daal made with whole black lentils.
   – High in protein, potassium, and magnesium.

5. Toor Daal (Pigeon Peas):
   – Made with split pigeon peas, this daal is a staple in many Indian households.
   – Offers a good source of protein, fiber, and minerals.

6. Rajma Daal (Red Kidney Beans):
   – A hearty daal prepared with kidney beans, tomatoes, and spices.
   – Packed with protein, fiber, and complex carbohydrates.

7. Matki Daal (Moth Beans):
   – A lesser-known but nutritious daal made with small moth beans.
   – High in protein, fiber, and minerals like calcium and iron.

8. Kulith Daal (Horse Gram):
   – Made with horse gram lentils, this daal has a unique, slightly bitter taste.
   – Provides protein, fiber, and antioxidants.

9. Matar Daal (Green Peas):
   – A vibrant green daal prepared with split green peas.
   – Rich in plant-based protein, fiber, and vitamins.

10. Lobia Daal (Black-Eyed Peas):
     – A creamy daal made with black-eyed peas, onions, and tomatoes.
     – Offers a good balance of protein, fiber, and complex carbohydrates.

These are just a few examples of the many nutritious daal varieties that can be explored for a high-protein, plant-based diet. Each type of daal has its unique flavor profile and nutritional benefits.

What is the fancy name for dal chawal?

The fancy or more formal name for “dal chawal” (lentils and rice) is “Dal Bhat”.

“Dal Bhat” is a widely recognized and revered dish in the cuisines of the Indian subcontinent, particularly in India, Nepal, and parts of Pakistan.

Here’s a bit more about the “Dal Bhat” dish:

“Dal” refers to the lentil or legume-based curry.

“Bhat” means cooked rice, usually basmati rice.

Together, “Dal Bhat” translates to the dish of lentils and rice.

Why do most Indians love eating dal chawal?

Daal chawal is not just a meal, but a cultural symbol that is deeply ingrained in the fabric of Indian families.

It is a staple dish served at religious and social gatherings, celebrations, and everyday family meals, reflecting its integral role in the region’s culinary heritage.

What is the best combination with dal chawal?

Here are some delicious side dish options that can be served with leftover daal (lentils):

  1. Roti/Naan – Freshly made whole wheat roti or leavened naan bread pairs beautifully with daal. You can use the leftover daal as a curry-like accompaniment.
  2. Raita – A cooling yogurt-based side like cucumber raita, boondi raita or onion-tomato raita complements the richness of the daal.
  3. Achar (Pickle) /Chutney – Spicy and tangy Indian pickles or chutneys like mango chutney, mint chutney or garlic chutney add flavor contrast.
  4. Fried Onions – Crispy fried onions sprinkled on top of the daal add a lovely crunch.
  5. Papad – Roasted or fried papads/pappadums are a classic Indian side that pairs well with daal.
  6. Vegetable Curry – A simple vegetable curry like aloo gobi, bhindi masala or mixed vegetable curry can be served alongside the daal.
  7. Salad – A fresh green salad or raita-style chopped salad can balance out the hearty daal.
  8. Rice Variations – The daal can also be served with different rice preparations like jeera rice, vegetable pulao or biryani.

The possibilities are endless! Experiment with different Indian side dishes to find your favorite accompaniments for the leftover daal.

Which sabji goes with dal chawal?

Daal Chawal is a universal dish that can compliment any vegetarian sabji like

  • Aloo Gobhi (Potato and Cauliflower Curry): This dry curry made with potatoes, cauliflower, and aromatic spices is a classic accompaniment to dal chawal.
  • Baingan Bharta (Roasted Eggplant Curry): The smoky flavor and creamy texture of this roasted eggplant dish complements the dal chawal nicely.
  • Bhindi Masala (Okra Sabji): The slightly tangy and spiced okra sabji adds a delightful contrast to the dal and rice.
  • Chana Masala (Chickpea Curry): The hearty and protein-rich chickpea curry pairs perfectly with the comforting dal chawal.
  • Jeera Aloo (Cumin-spiced Potatoes): The aromatic cumin-flavored potatoes offer a simple yet tasty accompaniment to the lentils and rice.
  • Gajar Matar (Carrot and Pea Curry): The vibrant colors and sweet-savory flavors of this curry provide a nice balance to the dal chawal.
  • Saag (Spinach or Mustard Greens): A simple yet nutritious saag (leafy greens) preparation can be a healthy and tasty side for dal chawal.

What is the best way to eat dal chawal?

Some of the best ways to enjoy a delicious plate of dal chawal (lentils and rice) are:

1. Traditional Thali Serving:

  • Dal chawal is often served as part of a larger thali (platter) in Indian cuisine.
  • The thali includes the dal, rice, a vegetable curry, raita, papad, and possibly other accompaniments like pickle or chutney.
  • This well-rounded platter allows you to experience the different flavors and textures together.

2. Family-Style Serving:

  • In many Indian and Pakistani households, dal chawal is served family-style, with the dal and rice placed in separate serving dishes on the table.
  • This allows everyone to customize their portions and pair the dal and rice as per their preference.
  • This well-rounded platter allows you to experience the different flavors and textures together.

3. Accompaniments:

  • Dal chawal is often enjoyed with additional side dishes like fried papad, pickles, chutneys, or a simple salad.
  • These accompaniments add textural contrast and further enhance the overall dining experience.

Which country is famous for dal rice?

India and Pakistan are the countries most famous for their delicious and diverse preparations of dal (lentils) and rice dishes.

Here’s why these two countries are renowned for their dal chawal (dal rice) cuisine:

  1. India:
    • Daal is a staple in the Indian diet, with a wide variety of lentil types used in different regional and household recipes.
    • Indian cuisine features an extensive repertoire of daal dishes, including toor dal, masoor dal, urad dal, chana dal, and more.
    • The pairing of daal with rice (chawal) is a quintessential Indian meal, found in households across the country.
    • Each region in India has its unique take on dal chawal, incorporating local spices, cooking techniques, and flavor profiles.
    • Iconic Indian dal dishes include dal makhani, dal tadka, and sambhar, all of which are traditionally served with rice.
  2. Pakistan:
    • Pakistani cuisine shares many similarities with Indian daal and rice dishes, reflecting the shared culinary history of the two countries.
    • Lentils are a dietary staple in Pakistan, with popular daal varieties like toor dal, masoor dal, and urad dal.
    • The preparation of daal in Pakistan often involves more tempering with spices and aromatics, resulting in rich and flavorful dishes.
    • Dal chawal is a common and beloved meal in Pakistani homes, with regional variations like sindhi daal and punjabi kadhi.
    • Pakistani basmati rice is renowned for its fragrance and texture, making it an ideal accompaniment to the country’s diverse daal preparations.

Both India and Pakistan have deeply ingrained cultural traditions and culinary expertise when it comes to daal and rice dishes.

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Dhal Chawal Recipe served with fresh coariander leaves
Simple Dal Chawal Recipe under 30 minutes

Simple Dal Chawal Recipe under 30 minutes

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Craving a simple and hearty protein-rich vegetarian meal? Learn how to make the simple dal chawal recipe. Our step-by-step guide will help you
achieve the perfect texture and flavors. Give it a try today!

Ingredients

  • 1 cup split yellow lentils (toor/arhar daal)
  • 4 cups water
  • 1 teaspoon salt
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chilli powder
  • 1 tablespoon Goda masala ( Maharashtrian Masala)
  • 1 tablespoon ghee or oil
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • Pinch of asafoetida
  • 1-2 green chilies, finely chopped
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tomato, diced
  • 2 tablespoons chopped cilantro
  • 4-5 fresh curry leaves (Optional)
  • ** Adjust the heat level by reducing or increasing the amount of green chilies. You can even skip them if you want to serve kids.
  • For the Chawal (Rice):
  • 1 cup basmati rice
  • 2 cups water
  • 1 teaspoon salt
  • 1 teaspoon ghee

Instructions

  1. Rinse the split yellow lentils (toor/arhar daal) under running water until the water runs clear.
  2. In a pressure cooker or pot, add the lentils and 4 cups of water. Also, add a few tomato pieces in the pot so that they boil well with the daal.
  3. Once boiling, add the salt and turmeric powder. Cover and cook for 10-12 minutes in the pressure cooker or 20-25 minutes on the stovetop until the lentils are very soft and mushy.
  4. In a separate pan, heat the ghee or oil over medium heat. Add the cumin seeds and mustard seeds. Let them sizzle for 10-15 seconds. You will get the aroma of the raw seeds when they are cooked well.
  5. Now add a pinch of asafoetida
  6. Add the chopped green chilies, onions, and garlic. Sauté for 2-3 minutes until the onions are translucent.
  7. Add the diced tomatoes, red chili powder, and sauté for another 2-3 minutes until the tomatoes are softened.
  8. Add this tempering mixture to the cooked lentils and stir to combine.
  9. Taste and adjust seasoning if needed, adding more salt if required.
  10. Garnish with chopped cilantro.

    For the Chawal (Rice):

    1. Rinse the basmati rice under running water until the water runs clear.

    2. In a pot, add the rinsed rice and 2 cups of water. Add a teaspoon of ghee. Bring to a boil.

    3. Once boiling, reduce heat to low, cover, and simmer for 15-18 minutes until the rice is cooked through and all the water is absorbed.

    4. Fluff the rice with a fork.

    Serve the daal and chawal (rice) together, garnished with more cilantro if desired.

    Enjoy your delicious Daal Chawal!




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