Why this recipe works
Serves & timing
- Serves: 4
- Prep time: 10 minutes
- Cook time: 30–35 minutes (on stovetop) — less with pressure cooker/Instant Pot
- Total time: ~45 minutes
Ingredients
For the Daal:
- ½ cup Chana Daal (split chickpeas), soaked
- ¼ cup Moong Daal (split yellow lentils), soaked
- ¼ cup Masoor Daal (red lentils), soaked
- 1 small onion, sliced
- 1 small tomato, chopped
- 4 garlic cloves, sliced
- 1 tsp red chili powder
- ½ tsp turmeric powder
- ½ tbsp roasted and crushed cumin seeds
- 1 chicken bouillon cube (optional)
- 1 tbsp crushed green chili
- Salt to taste
- 2 liters of water
- A handful of chopped fresh coriander
- 3-4 green chilies, sliced
- ½ tsp garam masala powder
For the Tadka (Tempering):
- ⅓ cup cooking oil
- 1 medium onion, sliced
- 2 tbsp chopped garlic
- 5-6 whole dried red chilies
- 1 tbsp cumin seeds
- 10-12 curry leaves
For the Jeera Rice:
- ½ kg Basmati rice, soaked for 20 minutes
- ⅓ cup cooking oil
- 2 star anise
- 2 cinnamon sticks
- 4-5 black peppercorns
- 3 cloves
- ½ tbsp cumin seeds
- 5 cups of water
- Salt to taste
Step-by-step method
1. Cook the rice
Drain the soaked rice. In a medium pot, bring 2¼ cups of water to a boil with salt and ghee. Add rice, stir once, reduce the heat to low, cover, and cook for 12–14 minutes until the water is absorbed and the grains are tender. Let rest 5 minutes, then fluff with a fork.
2. Cook the daal
In a saucepan or pressure cooker, add rinsed dal, 3 cups of water, turmeric, and a pinch of salt. On the stovetop, simmer, uncovered, for 20–30 minutes until the lentils are soft but not shredded. If using a pressure cooker, cook for 1–2 whistles for moong dal (adjust for toor dal); Instant Pot on high pressure for 6–8 minutes with natural release works well.
3. Build the masala (optional but recommended)
While dal cooks, heat 1–2 tbsp ghee in a skillet. Sauté chopped onion until translucent and starting to brown (5–6 minutes). Add ginger-garlic paste and green chilies; sauté 30 seconds. Add chopped tomato and cook until soft, and the oil separates from the masala. This creates a richer, layered daal.
4. Combine & simmer
Add the sautéed onion-tomato masala to the cooked dal. Adjust water if the consistency is too thick (aim for spoonable, not soup-like). Simmer together 5–8 minutes so flavors marry. Check salt and add more if needed.
5. Make the tadka
Heat 2 tbsp ghee in a small pan until shimmering. Add cumin seeds and let them sizzle. Toss in sliced garlic and sauté until golden — watch carefully; garlic burns fast. Add red chili, asafoetida, and a pinch of garam masala (if using). Pour this sizzling tadka immediately over the daal for an aromatic finish.
6. Garnish & serve
Garnish with chopped coriander and serve hot with steamed basmati rice, lemon wedges, pickles, or papad on the side.
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Pro tips for perfect daal chawal
Pick the right dal: Moong and masoor cook quickly and become soft; toor dal has a nuttier flavor and is the classic choice. Choose based on the texture you like.
Rinse thoroughly: Remove excess starch for a cleaner texture and less foaming in the cooker.
Control consistency: For thick daal, reduce water; for soupier, add more. Biryani-style sticky daal means you mis-measured — fix with simmering.
Temper last: Always pour hot tadka over the finished daal to maximize aroma — don’t stir it into a cold dish.
Ghee vs oil: Ghee gives a rich, traditional flavor; oil is fine for everyday cooking.
Acidity finish: A squeeze of lemon or a teaspoon of tamarind paste brightens the daal just before serving.
Variations & add-ins
Spinach daal (Dal Palak): Stir in a couple of handfuls of chopped spinach into the simmering daal until wilted.
Garlic-laden Punjabi dal: Use more garlic in the tadka and finish with butter for a hearty, restaurant-style version.
Coconut & curry leaf: For a South-Indian twist, temper with mustard seeds, curry leaves, and add coconut milk for creaminess.
Masoor dal (red lentil): Cooks fastest — reduce simmer time and use a thinner consistency for dal soup.
Serving suggestions
Daal chawal is complete on its own, but you can elevate the plate with:
- Crisp papad or papadum
- Mixed vegetable sabzi (aloo gobi, bhindi, or seasonal veg)
- Achar (pickles) and sliced onion with lemon
- Raita or plain yogurt for a cooling contrast
Storage & reheating
Fridge: Store cooled daal in an airtight container up to 3 days. Rice lasts 1–2 days refrigerated.
Reheat: Gently reheat dal on the stove with a splash of water and fresh tadka if desired. Reheat rice with a sprinkle of water and cover to steam.
Freeze: Daal freezes well up to 2 months. Thaw overnight and reheat slowly.
Troubleshooting — common issues
Foamy overflow in the cooker: Add a teaspoon of oil and reduce the heat; use a larger pot or leave the vent slightly open.
- Daal too watery: Simmer uncovered to reduce or mash a few lentils to thicken.
- Bland daal: Increase salt, finish with tadka, and add a squeeze of lemon.
- Grainy texture: Undercooked lentils — cook longer and check frequently.
FAQ
Q: Can I use only one type of lentil?
A: Yes, while the combination adds depth, using a single lentil, like masoor or moong, will still yield a delicious daal.
Q: Is the chicken cube necessary?
A: It's optional. The chicken cube adds umami flavor, but you can omit it for a vegetarian version.
Q: How can I make the dish spicier?
A: Increase the amount of green chilies and red chili powder to suit your taste.
Q: Can I use brown rice instead of basmati?
A: Yes, but adjust the cooking time and water ratio as brown rice takes longer to cook.
Final thoughts
Daal Chawal is the culinary equivalent of a warm blanket — nourishing, adaptable, and endlessly satisfying. Once you master the balance of lentil texture, masala depth, and sizzling tadka, you’ll have a weekday go-to that’s quick, wholesome, and beloved by everyone at the table. Make a big pot, serve it with simple sides, and enjoy the quiet comfort of a truly great daal chawal.
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