Dal Rice (Dal Chawal)
Dal Rice is a classic and comforting Indian meal made by combining cooked lentils (dal) and steamed rice (chawal). To make it, toor dal is pressure-cooked with turmeric and salt, then simmered with onions, tomatoes, and green chilies. A flavorful tempering (tadka) of ghee, cumin, garlic, red chilies, and hing is added for aroma and taste. The rice is cooked separately until soft and fluffy. The dish is served hot by pouring the dal over the rice, often with a drizzle of ghee, pickle, or papad on the side. It's simple, nutritious, and perfect for daily meals.
Equipment
- 1 Pressure Cooker
- 1 Rice Cooker
- 1 Frying Pan
- 1 Knife & Chopping Board
- 1 Spoon
Ingredients
For Dal (Lentils):
- ½ cup Toor dal Arhar dal – rinsed
- 2 cups water for pressure cooking
- 1 medium onion – chopped
- 1 medium tomato – chopped
- 1 –2 green chilies – slit optional
- ½ tsp turmeric powder
- 1 tsp salt or to taste
- 1 tbsp ghee or oil
For Tempering (Tadka):
- 1 tbsp ghee or oil
- ½ tsp cumin seeds
- 1 –2 garlic cloves – finely chopped
- 1 –2 dried red chilies
- A pinch of asafoetida hing
- A few curry leaves optional
For Rice:
- 1 cup basmati rice or any white rice
- 2 cups water
- ½ tsp salt optional
Instructions
Step 1: Cook the Rice
- Rinse 1 cup rice in water 2–3 times until the water runs clear.
- In a pot or rice cooker, add rice, 2 cups water, and salt.
- Cover and cook until soft and fluffy (about 15–20 min) or pressure cook for 2 whistles.
Step 2: Cook the Dal
- Rinse ½ cup toor dal and pressure cook with 2 cups water, turmeric, and a little salt for 3–4 whistles (or simmer in a pot until soft).
- Once done, mash it slightly using a spoon or whisk.
- In a pan, heat 1 tbsp ghee/oil. Add onions, sauté till golden. Add tomatoes and green chilies, and cook until soft.
- Add the cooked dal to this mix. Simmer for 5–7 minutes. Adjust salt and water as needed for consistency.
Step 3: Tempering (Tadka)
- Heat 1 tbsp ghee/oil in a small pan.
- Add cumin seeds, chopped garlic, red chilies, hing, and curry leaves.
- Let it sizzle until garlic is golden brown.
- Pour this tempering over the hot dal.
