Daal Chawal Recipe

Ingredients:

For the Dal (Lentils):

• 1 cup of dal (you can use masoor dal (red lentils) or arhar dal (yellow pigeon peas))
• 4 cups of water
• 1 medium onion, finely chopped
• 1 medium tomato, finely chopped
• 2-3 cloves of garlic, crushed
• 1/2 tsp turmeric powder
• Salt, to taste
• 1/2 tsp red chili powder
• 1 tsp cumin seeds
• 1/2 tsp coriander powder
• 2 tbsp ghee or oil

For the Rice:

• 1 cup of rice (basmati rice preferred)
• 2 cups of water
• 1/2 tsp salt
• 1 tbsp ghee or oil

Instructions:

Preparing the Dal:

1. Wash the Lentils:
   Rinse the lentils thoroughly under running water to remove excess starch and any dirt. This ensures your dal is clean and will cook well.
2. Cook the Dal:
   In a pot, add the washed lentils and 4 cups of water. Bring to a boil, then reduce the heat and let the dal simmer. Add turmeric powder and salt. Let it cook until the lentils are soft and fully cooked, about 20-30 minutes, depending on the type of dal. You can also use a pressure cooker to cook the dal faster, usually for about 3-4 whistles.
3. Prepare the Tempering (Tadka):
   In a small pan, heat 2 tablespoons of ghee or oil. Add cumin seeds and sauté for a few seconds until they crackle. Then add chopped onions and garlic. Sauté until the onions turn golden brown.
4. Add Tomatoes and Spices:
   Add chopped tomatoes to the pan and cook until they become soft and mushy. Now add red chili powder and coriander powder, and cook the mixture for 2-3 minutes until the oil begins to separate from the spices.
5. Combine the Tadka with Dal:
   Pour this tempering (tadka) into the cooked dal. Stir well to combine. Let the dal simmer for another 5-10 minutes so that the flavors meld together. If the dal is too thick, you can add some more water to reach your desired consistency.

Preparing the Rice:

1. Wash the Rice:
   Rinse the rice under water a few times until the water runs clear.
2. Cook the Rice:
   In a separate pot, add 2 cups of water, salt, and 1 tablespoon of ghee or oil. Bring it to a boil, then add the washed rice. Reduce the heat to low, cover, and let it cook for about 10-12 minutes, or until the rice is tender and the water is fully absorbed. You can also cook the rice in a rice cooker if you prefer.

Serving:

Once the dal and rice are ready, serve the dal hot with the rice on the side. Dal Chawal is often enjoyed with a side of pickle or raita for added flavor.

Tips:

• You can also add a few chopped green chilies or black pepper to the dal if you like it spicy.
• If you prefer a richer taste, you can finish the dal with a dollop of ghee on top just before serving.
• You can also add some chopped coriander leaves for garnish.

Enjoy your comforting and delicious Dal Chawal!

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