Pakistani
Daal Chawal
A comforting Pakistani meal of soft yellow daal finished with a sizzling garlic and cumin tarka, served over fluffy basmati rice. It is simple, homely, and best with achar, sliced onion, or a squeeze of lemon.
Watch it madeSham Glam Official · 2:59
Ingredients
- Basmati rice1 cup
- Water for rice1 3/4 cups
- Salt for rice1/2 tsp
- Masoor daal, washed1/2 cup
- Moong daal, washed1/4 cup
- Water for daal2 1/2 cups
- Turmeric powder1/2 tsp
- Red chilli powder1/2 tsp
- Salt3/4 tsp
- Tomato, finely chopped1 small
- Green chilli, slit1
- Fresh coriander, chopped2 tbsp
- Lemon juice1 tsp
- Ghee or neutral oil2 tbsp
- Small onion, thinly sliced1/2
- Garlic cloves, thinly sliced3
- Cumin seeds1 tsp
- Dried whole red chillies2
Method
- Rinse the basmati rice until the water runs mostly clear, then soak it in fresh water for 20 minutes.
- Rinse the masoor daal and moong daal well, then add them to a pot with 2 1/2 cups water, turmeric, red chilli powder, salt, chopped tomato, and the slit green chilli.
- Bring the daal to a boil, skim off any foam, then lower the heat and simmer uncovered for 25 to 30 minutes until the lentils are very soft and breaking down.
- Whisk or mash the daal lightly with a spoon until creamy but still a little textured, adding a splash of hot water if it is too thick.
- Drain the soaked rice and add it to a separate pot with 1 3/4 cups water and 1/2 tsp salt.
- Bring the rice to a boil, then cover, reduce the heat to very low, and cook for 12 minutes; turn off the heat and let it steam, covered, for 10 minutes before fluffing.
- For the tarka, heat ghee or oil in a small pan over medium heat and fry the sliced onion until golden at the edges.
- Add the sliced garlic, cumin seeds, and dried red chillies to the hot ghee and fry for 30 to 45 seconds until the garlic is golden and fragrant.
- Immediately pour the hot tarka over the cooked daal and cover the pot for 1 minute to trap the aroma.
- Stir in chopped coriander and lemon juice, taste for salt, and serve the daal hot over the steamed basmati rice.
Common questions
Can I substitute moong daal or masoor daal if I only have one type on hand?
Yes. Use only masoor for a softer, faster-cooking daal, or only moong for a lighter, milder result. Keep the water the same at first, then adjust after simmering. Cooking time may shorten by 5 to 10 minutes.
How do I know when the daal and rice are done without overcooking them?
The daal should be very soft and starting to break down, with no raw bite left. The rice should be tender but still separate. If rice is dry before done, add 1 to 2 tablespoons hot water and keep covered.
What are the most common mistakes when making daal chawal?
Not rinsing the lentils well, boiling the daal too hard, and over-stirring the rice are the biggest issues. Also avoid under-salting early. For creaminess, mash lightly after simmering, but don’t turn the daal completely smooth.
How should I store leftover daal chawal, and how long does it keep?
Store daal and rice separately in airtight containers. They keep in the fridge for up to 3 days. Reheat daal with a splash of water, and steam or microwave rice covered so it doesn’t dry out.
What is the best way to serve daal chawal for the most flavor?
Serve the daal hot over or beside fluffy rice, then finish with tarka, fresh coriander, and a squeeze of lemon juice. Add sliced onions, pickles, or yogurt on the side for a more complete, traditional meal.