Daal Chawal

Nutrition · per serving

Steps

1. 1

   Rinse the yellow lentils under cold water until the water runs mostly clear. Put them in a saucepan with the water, ground turmeric, and salt. Bring to a boil over medium-high heat, skimming off any foam if needed.

   140 g yellow lentils (split moong or masoor), rinsed700 ml water1/2 tsp ground turmeric1 tsp salt
2. 2

   As soon as the lentils come to a boil, reduce to a gentle simmer and cook for 14-16 minutes, stirring once or twice, until the lentils are soft and beginning to break down. If they look too thick before they are tender, add a splash of water. For beginner-friendly daal, aim for a loose, spoonable consistency rather than a dry one.

3. 3

   While the daal cooks, rinse the basmati rice until the water is clearer. Combine it in a second pot with the water and salt. Bring to a boil, then cover tightly, reduce to low, and cook for 10 minutes. Turn off the heat and let it stand, covered, for 5 minutes so the grains finish steaming and stay separate.

   140 g basmati rice300 ml water1/4 tsp salt
4. 4

   Heat the neutral oil in a small frying pan over medium heat. Add the onion and cook for 5-6 minutes, stirring often, until softened and golden at the edges. Add the cumin seeds and mustard seeds; let them sizzle for 20-30 seconds until fragrant and the mustard seeds begin to pop. Stir in the garlic and red chilli flakes for 20 seconds more; do not let the garlic brown deeply or it can turn bitter.

   2 tbsp neutral oil120 g onion, finely sliced1 tsp cumin seeds1/2 tsp mustard seeds2 cloves (10 g) garlic, finely chopped1/4 tsp red chilli flakes
5. 5

   Pour the hot tarka into the simmered daal carefully; it should sizzle on contact. Stir well and simmer for 1-2 minutes so the flavors meld. Taste and adjust salt if needed. The finished daal should coat a spoon but still flow easily.

6. 6

   Fluff the rice with a fork. Divide the rice between 2 bowls or plates, spoon the daal over or alongside, and finish with fresh coriander. Serve immediately with lemon wedges for squeezing over at the table.

   2 tbsp fresh coriander, chopped2 wedges lemon wedges

Origin & History

Daal chawal is one of the most beloved everyday meals across Pakistan, valued for being affordable, nourishing, and deeply comforting. Variations differ by region and household, but the pairing of lentils and rice is a staple of home cooking, often finished with a fragrant tarka of spices fried in oil or ghee.