2 reviews

Wholesome Dal Chawal

Name: Dal Chawal (Indian Lentils and Rice)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups Basmati Rice; 1/2 teaspoon Salt; 1 tablespoon Coconut Oil; 3.5 cups Water; 1/2 cup Toor Dal (Split Yellow Pigeon Peas); 1/2 cup Whole Masoor Dal (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; 2 cups Water; 1 cup Hot Water; 1/4 cup freshly chopped Cilantro

Rice is cooked alongside a flavorful spiced dal, then served with papad, lemon, onion.

Dinner

Indian

Gluten-Free

Soy-Free

Sugar-Free

Nut-Free

Introduction

Dal Chawal is a classic dish in Indian cuisine, offering a wholesome and satisfying meal that combines rice and lentils. This comfort food is enjoyed across India and other South Asian countries, with various regional variations. The dish is typically made by pairing perfectly cooked rice with a flavorful dal made from a mix of toor dal (yellow pigeon peas) and masoor dal (brown lentils). The dal is cooked with aromatic spices, creating a rich, savory broth that complements the simplicity of the rice.

To prepare the rice, basmati rice is gently rinsed to remove excess starch, ensuring a fluffy texture once cooked. The rice is then simmered with salt and coconut oil, which adds a subtle richness to the dish. Once cooked, the rice is left to rest, enhancing its texture and allowing it to fully absorb any residual moisture, resulting in soft, separate grains.

The dal is prepared by cooking the lentils with a blend of spices, including cumin, turmeric, coriander, and Kashmiri red chili powder. These spices are first sautéed with onions, garlic, ginger, and green chili, creating a fragrant base for the dal. Tomato puree, dried mango powder (amchur), and salt are then added to the mixture, providing depth of flavor and a slight tanginess. The soaked lentils are added to this aromatic base, and the dal is cooked to a tender consistency in a pressure cooker.

Once both components are ready, the dal and rice are served together, often accompanied by crispy papad, fresh onion slices, lemon wedges, and green chilies. These add-ons provide a contrast in texture and flavor, elevating the overall meal. The recipe is versatile, allowing for adjustments in spice levels and consistency based on personal preference. For a thicker dal, less water is added, while a more soupy consistency can be achieved by increasing the liquid.

Dal Chawal is not only a staple for its taste but also for its nutritional value. The lentils offer a good source of plant-based protein, while the rice provides essential carbohydrates. The combination of these two ingredients, along with the aromatic spices, makes for a balanced and nourishing meal suitable for any occasion.

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, aka 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, aka 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, aka 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, as an add-on
Raw Onion slices, as an add-on
Fresh Lemon, as an add-on
Green Chili, as an add-on
Fried onion / Birista, as an add-on

Instructions

Step A : Prepare rice

In a large bowl, add 2 cups basmati rice and 4 cups 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-bottomed cooking pot. Add 1/2 teaspoon salt, 1 tablespoon coconut oil, and 3.5 cups water. Stir briefly.
Cover the pot and turn the heat to high, bringing it to a boil.
Once it starts boiling, reduce the heat to low-medium and let it simmer for 15 minutes.
Turn off the heat and let the rice rest for 10 minutes.
Fluffy rice is ready!

Step B : Prepare dal

In a large bowl, add 1/2 cup toor dal and 1/2 cup masoor dal. Add 2 to 3 cups water and gently wash the lentils, discarding the water.
Add 2 cups water to the lentils and let them soak while you cook the spices.
Set a pressure cooker (or stovetop/jiggle-top) over medium heat. For electric pressure cookers, set to ‘SAUTE’.
Add 2 tablespoons oil to the cooker. Once hot, add 1 teaspoon cumin seeds and let them splutter for 1 minute, or until brown.
Add 1 chopped onion, 1-inch finely chopped ginger, 3 cloves finely chopped garlic, 1 finely chopped green chili, and 1/4 teaspoon hing. Sauté for 5 minutes, or until the mixture turns light brown.
Stir in 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, and 1.5 teaspoons salt. Cook for 4-5 minutes or until the mixture thickens to a paste-like consistency.
Add the soaked and drained dals to the pressure cooker, along with 2 cups water. Stir briefly.
Secure the lid and seal the pressure valve. For electric pressure cookers, set the timer to 15 minutes. For stovetop cookers, cook for 4 whistles over medium heat.
Turn off the heat and allow the pressure to release naturally.
Open the lid and stir the dal. Add 1 cup hot water (adjust for consistency), and stir in 1/4 cup freshly chopped cilantro.

Step C : Serve!

Your Dal Chawal is ready! Serve with papad, raw onion slices, lemon wedges, green chili, and fried onions (all optional but highly recommended). Enjoy!

Recipe Video

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Recipe Notes

Rice Tips: Rinse the rice thoroughly until the water runs clear to remove excess starch and prevent stickiness. Let it rest for 10 minutes after cooking for a fluffy texture.
Dal Soaking: Soaking the dals (lentils) before cooking helps soften them, reducing cooking time and enhancing texture.
Pressure Cooker Timing: If using a stovetop pressure cooker, cook for 4 whistles on medium heat; for an electric pressure cooker, set it to 15 minutes on ‘SAUTE’ mode.
Adjusting Consistency: After cooking the dal, add hot water gradually until you reach your preferred consistency—thicker for a heartier dish or thinner for a soupy texture.
Flavor Adjustments: Adjust salt, chili powder, and amchur (dried mango powder) based on your spice and tanginess preferences.
Serving Suggestions: Pair with papad, raw onion slices, lemon wedges, green chilies, and fried onions for added flavor and texture.
Add-on Ingredients: Note that nutritional values are calculated without add-ons, which may alter calorie and nutrient content if included.

Frequently Asked Questions

Can I use other types of rice besides basmati?

Yes, you can use other types of long-grain rice, but cooking times and water ratios may vary. Adjust water as needed and check for doneness by tasting near the end of the cooking time.

How can I make this recipe oil-free?

To make the recipe oil-free, omit the coconut oil in the rice and sauté the spices for the dal in a splash of vegetable broth instead of oil. Stir frequently to prevent sticking.

Can I make this dal chawal in advance?

Yes, both the rice and dal can be made ahead of time. Store them separately in airtight containers in the fridge for up to 3 days. Reheat with a bit of water to prevent the dal from drying out.

What can I substitute for hing (asafoetida)?

If you don’t have hing, you can omit it or use a pinch of garlic or onion powder to achieve a similar flavor enhancement.

Can I use canned lentils instead of dried?

Canned lentils can work in a pinch, but they won’t have the same texture. Skip the soaking step, rinse the lentils, and reduce the cooking time to avoid overcooking.

Is there a way to make the dal spicier?

To make the dal spicier, add extra green chilies, use a spicier chili powder, or include a pinch of red chili flakes. Adjust based on your spice tolerance.

Can I make this recipe in a slow cooker?

Yes, you can make the dal in a slow cooker by following the sauté steps on the stovetop first, then transferring everything to the slow cooker and cooking on low for 4-5 hours or until the dal is tender.

What’s the best way to reheat dal chawal?

Reheat dal on the stovetop over medium heat with a splash of water to restore its consistency. Rice can be reheated in the microwave or on the stovetop with a few drops of water to prevent it from drying out.

How can I boost the protein content of this meal?

You can increase protein by adding more lentils, stirring in cooked chickpeas, or serving the dal chawal with a side of roasted or sautéed tofu or tempeh.