My Food and travel memoir

Dal Chawal holds a special place in Indian cuisine and culture. It is a dish that brings comfort and familiarity to every Indian household. Made with cooked lentils, flavored with a blend of aromatic spices, and served with steamed rice, Dal Chawal is a combination that never fails to satisfy.

What makes Dal Chawal even more remarkable is its nutritional value. Packed with essential nutrients, it offers a balanced meal that provides energy and nourishment. The combination of lentils and rice offers a complete protein source, making it ideal for vegetarians and vegans.

The beauty of Dal Chawal lies in its simplicity. It may seem like an ordinary dish, but its flavors are anything but ordinary. Each spoonful carries the warmth and richness of Indian spices, creating a delightful and satisfying experience.This Rajasthani Panchratna dal is a delightful blend of all the different days we love in one pot!

Whether you are in India or far away, the craving for Dal Chawal knows no bounds. Its comforting taste and familiar blend of flavors can transport you back home with just one bite. So, wherever life takes you, remember that Dal Chawal is always there to satisfy your cravings and remind you of the wonderful Indian culinary heritage.

INGREDIENTS:

Tuvar dal ( Yellow lentils/ Split Pigeon peas) – 1/4^th cup

Urad dal (skinless black lentils) – 1/4^th cup

Masoor dal (Red lentils) – 1/4^th cup

Moong dal (Yellow split gram) – 1/4^th cup

Channa dal (split Bengal gram) – 1/4^th cup

Ghee – 2-3 tbsp

Onion – 1 medium, chopped finely

Tomato – 1 medium, chopped finely (optional)

Ginger + Garlic + Green chillies paste – 2 tsp.

Dry Spices: Red chilli powder – 1 tsp

                     Coriander seeds powder – 2 tsp.

                     Turmeric powder – 1 tsp.

                     Garam masala – ½ tsp.

For final tempering:

Ghee – 1 tbsp

Cumin seeds – 1 tsp

Asafoetida – ½ tsp.

Whole Kashmiri chilli – 2, cut in two pieces. 

Coriander leaves for garnish

Salt to taste

METHOD:

1. Soak the dal or around 15 minutes and pressure cook it with little salt and turmeric powder, till done.
2. In a pan, melt the ghee and fry onions till translucent. Then add the ginger, garlic and green chillies paste and cook till rawness disappears. 
3. Add the tomatoes at this point if using. Mix well and cook for 2-3 minutes. 
4. Then add the dry spices of Turmeric, red chilli powder and coriander powder. Mix well and cook (bhuno) till the ghee separates from the mixture.
5. Now add 1 cup water and bring to a boil. Now add the cooked dal and salt. Add more water if required (but the consistency should be on the thicker side), cover and cook on low heat for 5-7 minutes. 
6. Once the dals are cooked well add garam masala powder, coriander leaves and lemon juice if not using the tomato. Cook for a minute.
7. Finally add the tempering/ wagar and switch off the flame. Serve hot with Rice!

Points to note:

* Instead of cooking the dals in pressure cooker, you can cook on the pan. In step number 5 after add the water first add Channa dal and Urad dal and cook for 12-15 minutes and then add the remaining lentils and cook well.

* Tomato is optional. You can add lemon juice as garnish if you are not using tomato for some sourness.  

 Dal Chawal is not just a dish, it’s a tradition 

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