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Dal Chawal Recipe (Lentils and Rice)

Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.

Dal chawal (lentils and rice) served with salad and mango pickle

Dal chawal (lentils and rice) served with salad and mango pickle

Dal chawal is an Indian dish prepared with lentils and rice. In this recipe, we have used masoor dal, or red lentils. You can use any type of rice you like.

It is a very simple and quick dish to prepare. Enjoy it for lunch or dinner, or even take it along or pack it for your child's tiffin box.

When you need a healthy filling meal that can be prepared quickly, this should be your go-to dish. Do try it and share your experience.

Cook Time

Prep timeCook timeReady inYields

10 min

20 min

30 min

3-4 servings

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Ingredients

For the dal:

  • 1 cup masoor dal (red lentils), washed and soaked in water for 1 hour then drained
  • 4 cups water
  • 1 tsp salt
  • 1/2 tsp turmeric powder

For the rice:

  • 2 tbsp oil, or as needed
  • 1 tsp jeera (cumin seeds)
  • 2 small (or 1 large) bay leaves
  • 1 black cardamom pod, crushed to break it open
  • 2-3 lavang (cloves)
  • 1 medium onion, sliced
  • 2 cups water
  • 1 tsp salt

For tadka (tempering):

  • 2 tbsp desi ghee (clarified butter)
  • 1/2 tsp jeera (cumin seeds)
  • 1 medium onion, chopped into small pieces
  • 1 tbsp ginger-garlic paste
  • 2 fresh green chillies, slit lengthwise
  • 2 red chillies, slit lengthwise
  • 1 tsp kashmiri red chilli powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 2 tbsp hara dhania (cilantro), chopped

Instructions

  1. Prepare the dal: In a pressure cooker, add the dal, water, salt and turmeric powder. Close the cooker and keep the heat between medium and high. At the first whistle shut off the heat and let the cooker cool down until the pressure subsides.
  2. While the cooker is cooling down, prepare the rice. Keep a wok on medium heat and add oil. Once the oil heats up, reduce the heat to low and add in the jeera, bay leaves, black cardamom and cloves. Saute until the jeera crackles.
  3. Add the sliced onion. Raise the heat to low-medium and saute until the onion turns light brown. Add in water and salt. Mix well and let the water come to a boil.
  4. Reduce the heat to low and add the soaked rice without the soaking water. Stir well and cover with a lid. Cook the rice until the water dries up.
  5. While the rice is cooking, open the pressure cooker and check the dal. It should be soft. Set the dal aside.
  6. Prepare the tadka (tempering) for the dal: Keep a pan on low heat, add the desi ghee and let it melt.
  7. Add the jeera and let it crackle. Add the chopped onion, raise the heat to medium and saute until it turns a little brown.
  8. Add the ginger-garlic paste, green chillies and red chillies. Saute until the onion, ginger and garlic are roasted. While you are making the tadka, keep checking the rice.
  9. When the onion, ginger and garlic turn brown, reduce the heat to low. Add the kashmiri red chilli powder and coriander powder and mix well. The tadka is ready.
  10. Add the boiled dal to the tadka, raise the heat to medium and let it come to a boil. Stir from time to time. When the dal comes to a boil add the garam masala and half of the cilantro. Mix, reduce the heat to low-medium and cover with a lid. Cook the dal until the dal and water combine well and it thickens a bit.
  11. After about 10-12 minutes, the rice should be fully cooked (the water should be fully absorbed). Cover the rice, put off the heat and let it sit for 5 minutes.
  12. Once the dal is cooked to the required consistency add the remaining cilantro, stir it in and remove from heat. For me, it took about 8-10 minutes for the dal to get to the required consistency after adding to the tadka.
  13. Serve with mango pickle, slices of tomato and cucumber and a couple of green chillies.

Dal Chawal Recipe

© 2021 Rajan Singh Jolly

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