Daal Chawal
Daal Chawal
Ingredients
For the Daal
- 1/2 cup masoor daal, washed thoroughly
- 1/2 cup moong daal, washed thoroughly
- 1 onion, medium, chopped
- 2 tomatoes, chopped
- 1 teaspoon ginger garlic paste
- 1/2 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon salt, or to taste
- 3 cups water
For the Tarka (Tempering)
- 1/2 cup oil
- 1 teaspoon cumin seeds
- 2-3 red chilies, whole
- few curry leaves
- 2-3 garlic cloves, sliced
- 1/2 teaspoon red chili powder
For the Rice
- 1 cup rice, washed thoroughly
- 2 cups water
- 1/2 teaspoon salt, or to taste
For Garnish
- 1/4 cup fresh coriander leaves, chopped, as needed
Instructions
- 1
Combine the washed masoor daal and moong daal in a large cooking pot.
⏱️ 2 min
- 2
Add the chopped onion, chopped tomatoes, ginger garlic paste, 1/2 teaspoon red chili powder, turmeric powder, coriander powder, and garam masala to the pot with the daal. Season with salt to taste.
⏱️ 5 min
- 3
Pour 3 cups of water into the pot. Mix all ingredients well to combine.
⏱️ 1 min
- 4
Cover the pot and bring the daal to a boil, then reduce heat to low and simmer until the daal is soft and tender, about 25-30 minutes. Stir occasionally to prevent sticking.
⏱️ 30 min
- 5
While the daal is cooking, prepare the rice. In a separate pot, combine the washed rice, 2 cups of water, and salt to taste. Bring to a boil, then reduce heat to low, cover, and simmer until all the water is absorbed and the rice is fluffy, about 15-20 minutes.
⏱️ 20 min
- 6
Prepare the tarka: In a small pan, heat 1/2 cup of oil over medium heat.
⏱️ 2 min
- 7
Once the oil is hot, add the cumin seeds, whole red chilies, and curry leaves. Sauté for about 30 seconds until fragrant.
⏱️ 1 min
- 8
Add the sliced garlic cloves to the pan and sauté until the garlic turns golden brown, about 2-3 minutes.
⏱️ 3 min
- 9
Remove the pan from heat and stir in 1/2 teaspoon of red chili powder into the tarka mixture.
⏱️ 1 min
- 10
Pour the hot tarka over the cooked daal. Stir gently to incorporate.
⏱️ 1 min
- 11
Serve the freshly cooked daal and rice together. Garnish with fresh coriander leaves before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Daal Chawal
For the Daal
- 1/2 cup masoor daal, washed thoroughly
- 1/2 cup moong daal, washed thoroughly
- 1 onion, medium, chopped
- 2 tomatoes, chopped
- 1 teaspoon ginger garlic paste
- 1/2 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon salt, or to taste
- 3 cups water
For the Tarka (Tempering)
- 1/2 cup oil
- 1 teaspoon cumin seeds
- 2-3 red chilies, whole
- few curry leaves
- 2-3 garlic cloves, sliced
- 1/2 teaspoon red chili powder
For the Rice
- 1 cup rice, washed thoroughly
- 2 cups water
- 1/2 teaspoon salt, or to taste
For Garnish
- 1/4 cup fresh coriander leaves, chopped, as needed
Instructions
- 1
Combine the washed masoor daal and moong daal in a large cooking pot.
⏱️ 2 min - 2
Add the chopped onion, chopped tomatoes, ginger garlic paste, 1/2 teaspoon red chili powder, turmeric powder, coriander powder, and garam masala to the pot with the daal. Season with salt to taste.
⏱️ 5 min - 3
Pour 3 cups of water into the pot. Mix all ingredients well to combine.
⏱️ 1 min - 4
Cover the pot and bring the daal to a boil, then reduce heat to low and simmer until the daal is soft and tender, about 25-30 minutes. Stir occasionally to prevent sticking.
⏱️ 30 min - 5
While the daal is cooking, prepare the rice. In a separate pot, combine the washed rice, 2 cups of water, and salt to taste. Bring to a boil, then reduce heat to low, cover, and simmer until all the water is absorbed and the rice is fluffy, about 15-20 minutes.
⏱️ 20 min - 6
Prepare the tarka: In a small pan, heat 1/2 cup of oil over medium heat.
⏱️ 2 min - 7
Once the oil is hot, add the cumin seeds, whole red chilies, and curry leaves. Sauté for about 30 seconds until fragrant.
⏱️ 1 min - 8
Add the sliced garlic cloves to the pan and sauté until the garlic turns golden brown, about 2-3 minutes.
⏱️ 3 min - 9
Remove the pan from heat and stir in 1/2 teaspoon of red chili powder into the tarka mixture.
⏱️ 1 min - 10
Pour the hot tarka over the cooked daal. Stir gently to incorporate.
⏱️ 1 min - 11
Serve the freshly cooked daal and rice together. Garnish with fresh coriander leaves before serving.
⏱️ 2 min