From our global kitchen

The quintessential Indian comfort food, dal chawal has its origins in the agricultural heartlands of the Indian subcontinent. This simple dish was traditionally prepared by farmers and labourers as an affordable, nourishing meal. Dal, made from lentils, provided a rich source of protein, while rice offered energy and sustenance.

Over centuries, dal chawal transcended regional boundaries, with each area adding its own spices and techniques. Today, its simplicity and adaptability continue to earn it a spot on rural and urban dining tables alike.

Recipe for Dal Chawal

Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Serves: 3-4

Ingredients:
For the Dal:

• 1 cup yellow lentils (toor dal or moong dal)
• 3 cups water
• 1 medium onion, finely chopped
• 2 medium tomatoes, finely chopped
• 2-3 garlic cloves, minced
• 1-inch ginger, grated
• 1-2 green chilies, slit (optional)
• 1 tsp turmeric powder
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 tsp red chili powder (optional)
• 1 tbsp ghee or oil
• Salt to taste
• Fresh coriander leaves for garnish

For the Chawal (Rice):

• 1 cup basmati rice
• 2 cups water
• A pinch of salt

Instructions:

1. Cook the Dal:

• Rinse the lentils thoroughly and soak them for 15-20 minutes.
• In a pressure cooker or pot, add the lentils, water, turmeric powder, and salt. Cook until the lentils are soft and mushy (3-4 whistles in a pressure cooker or about 20-25 minutes in a pot).

2. Prepare the Tempering (Tadka):

• Heat ghee or oil in a pan. Add cumin seeds and mustard seeds, letting them splutter.
• Add minced garlic, grated ginger, and green chilies. Sauté until fragrant.
• Add chopped onions and cook until golden brown.
• Stir in the tomatoes, red chili powder, and a pinch of salt. Cook until the tomatoes are soft and the oil separates.

3. Combine:

• Add the cooked dal to the tempering. Mix well and simmer for 5-7 minutes. Adjust the consistency with water if needed. Garnish with fresh coriander leaves.

4. Cook the Rice:

• Rinse the rice thoroughly and soak for 15 minutes.
• In a pot, bring 2 cups of water to a boil. Add the rice and a pinch of salt. Cover and cook on low heat until the water is absorbed and the rice is tender (about 15 minutes).

5. Serve:
 

• Serve the dal hot with steamed rice on the side.