Main CourseDinnerLunch

Daal Chawal (Lentils and Rice)

Name: Daal Chawal (Lentils and Rice)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: pakistani, indian
Ingredients: 200 g toor dal rinsed; 1,000 ml water; 0.5 tsp turmeric powder; 1 tsp salt; 250 g basmati rice rinsed; 500 ml water; 0.5 tsp salt; 2 tbsp vegetable oil; 0.5 pcs yellow onion finely sliced; 2 clove garlic minced; 15 g ginger grated; 1 pcs green chili slit lengthwise; 1 tsp cumin seeds; 0.5 tsp red chili powder; 0.5 tsp garam masala; 2 tbsp fresh cilantro chopped

This comforting and nutritious Daal Chawal recipe features a flavorful yellow lentil curry served alongside fluffy white rice. It's a staple dish in Pakistani cuisine, offering a complete and satisfying vegan meal.

An original recipe by Forkin

Total time: 50 min
Serves: 4
Difficulty: Medium
Per serving: 480 kcal

VeganVegetarianGluten-free

Mise en place

Ingredients

daal

200 gtoor dal, rinsed
1,000 mlwater
0.5 tspturmeric powder
1 tspsalt

rice

250 gbasmati rice, rinsed
500 mlwater
0.5 tspsalt

tarka

2 tbspvegetable oil
0.5 pcsyellow onion, finely sliced
2 clovegarlic, minced
15 gginger, grated
1 pcsgreen chili, slit lengthwise
1 tspcumin seeds
0.5 tspred chili powder
0.5 tspgaram masala

garnish

2 tbspfresh cilantro, chopped

Equipment

small pan · fork · cutting board · knife · medium pot · small pot

The method

Step by step

1
Combine the toor dal, water, turmeric powder, and salt in a medium pot.
About 2 min
2
Bring the dal mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender and cooked through.
Cook’s note: Skim off any foam that rises to the surface during boiling for a clearer dal.
3
While the dal is cooking, rinse the basmati rice thoroughly under cold running water until the water runs clear.
About 3 min
Cook’s note: Rinsing removes excess starch, resulting in fluffier rice.
4
In a separate pot, combine the rinsed basmati rice, water, and salt.
About 1 min
5
Bring the rice to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed and the rice is tender.
About 15 min
Cook’s note: Do not lift the lid during cooking to ensure even steaming.
6
Once cooked, remove the rice from heat and let it rest, covered, for 5 minutes before fluffing with a fork.
About 5 min
7
For the tarka, heat the vegetable oil in a small pan over medium heat.
About 1 min
8
Add the sliced yellow onion and sauté until golden brown, about 5-7 minutes.
About 7 min
9
Stir in the minced garlic, grated ginger, green chili, and cumin seeds.
About 1 min
10
Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
About 2 min
11
Add the red chili powder and garam masala, and cook for 30 seconds more.
About 1 min
12
Pour the hot tarka over the cooked dal and stir gently to combine.
About 1 min
Cook’s note: The sizzling sound indicates the tarka is properly tempering the dal.
13
Garnish the dal with fresh cilantro.
About 1 min
14
Serve the Daal hot with the fluffy basmati rice.

Per serving

Nutrition

75%Score

Calories: 479.8kcal
Protein: 16g
Carbs: 84.5g
Fat: 8.5g
Fibre: 8.6g
Sugar: 3.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover daal and rice separately in airtight containers in the refrigerator.

Reheating

Reheat daal gently on the stovetop or in the microwave, adding a splash of water if needed to adjust consistency. Reheat rice in the microwave or by steaming.