Indian · serves 2

Dal Chawal

The floor of Indian cooking. When nothing appeals, this always does.

25 min Easy Vegetarian

Ingredients

  • 1 cup toor dal
  • 1.5 cups rice
  • 1 tsp cumin
  • 4 garlic cloves, sliced
  • 2 dried red chillies
  • 1/2 tsp turmeric
  • Hing
  • 3 tbsp ghee
  • Lemon

Method

  1. Rice on. Dal in the cooker with turmeric, salt and 3 cups water — 4 whistles.
  2. Whisk the dal smooth, thin it with hot water until it pours off the spoon.
  3. Tadka: ghee, cumin, garlic till golden, red chillies, hing. Ten seconds too long and the garlic turns bitter.
  4. Pour it over the dal and cover for a minute so the aroma settles in.
  5. Hot rice, dal over it, ghee, lemon, pickle. Eat with your hands.

Questions people ask about Dal Chawal

How long does Dal Chawal take?

About 25 minutes from starting to sitting down, and it is straightforward. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of rice in Dal Chawal?

Use any long-grain rice. Basmati needs less water than most, so check the packet before following the ratio here.

Can I make Dal Chawal ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Dal Chawal vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Do I need a pressure cooker for Dal Chawal?

A cooker is faster but not essential. In an open pot, expect roughly three times the cooking time and keep an eye on the water level, topping up with hot water rather than cold.

What do you serve with Dal Chawal?

Roti or plain rice, with something sharp on the side: curd, pickle or sliced onion. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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Read more on the technique

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