Daal Chawal (دال چاول)

Daal Chawal is a renowned Pakistani dish celebrated for its comforting flavors and ease of preparation. This meal features lentils cooked to a luscious consistency, paired with aromatic basmati rice. The blend of protein-rich lentils and fluffy rice results in a delightful meal suitable for any time of the day. Typically garnished with fried onions, fresh coriander, and a lemon wedge, this dish adds a burst of freshness to each bite. Whether it’s a quick weeknight dinner or a hearty lunch, Daal Chawal offers a delightful culinary experience.

Ingredients

• 1 cup lentils, washed and drained
• 1 cup basmati rice, washed and soaked for 30 minutes
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 inch piece ginger, grated
• 1 tsp turmeric powder
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp red chili powder
• 4 cups water
• 2 tbsp oil
• to taste salt

Instructions

1. Heat oil in a pressure cooker over medium heat and add cumin seeds. When they splutter, add chopped onions and sauté until golden brown.
2. Add minced garlic and grated ginger, then sauté for another minute. Stir in turmeric powder, coriander powder, and red chili powder, cooking briefly to release their aromas.
3. Add washed lentils, water, and salt to the cooker. Close the lid securely and cook for 2-3 whistles. Allow the pressure to release naturally before opening.
4. While the lentils are cooking, prepare the soaked rice in a separate pot. Cook until the rice is fluffy, then set aside.
5. After the pressure has released, open the cooker and mash some of the lentils to thicken the curry. Taste and adjust seasoning if necessary.
6. Serve the hot daal with the steamed rice, and garnish with fried onions, fresh coriander, and a squeeze of lemon.

Keywords: Lentils, Rice, Comfort Food, Traditional, Hearty

Spice Rack: Turmeric Powder, Cumin Seeds, Coriander Powder, Red Chili Powder

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