Dal Chawal – Classic Indian Comfort Food
Main Ingredients
For Tempering (Tadka)
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare the Dal
Wash 1 cup of yellow split lentils (Toor Dal/Arhar Dal) thoroughly with water until the water runs clear. Drain the water.
Cook the Dal
Transfer the washed dal to a pressure cooker. Add 3-4 cups of water, 2 green chilies, 1/2 teaspoon of turmeric powder, and 1 teaspoon of salt. Close the lid and pressure cook for 3-4 whistles or until the dal is soft and well-cooked.
Mash the Dal
Once the pressure is released naturally from the cooker, open the lid and gently mash the cooked dal with a spoon or to achieve a smooth consistency.
Prepare the Tempering (Tadka)
Heat 2 tablespoons of oil in a separate pan. Add 1 teaspoon of cumin seeds and let them splutter.
Sauté Aromatics
Add 1 tablespoon of chopped garlic and until fragrant. Then, add 1 medium chopped onion and cook until it turns translucent.
Add Tomatoes and Seasoning
Add 1 medium chopped tomato to the pan and cook until it softens and the oil starts to separate, forming a thick paste. Add 1/2 teaspoon of salt to the tadka and mix well.
Combine Dal and Tadka
Pour the cooked and mashed dal from the pressure cooker into the pan with the prepared . Mix everything thoroughly.
Garnish and Serve
Garnish the Dal Chawal with fresh chopped coriander leaves. Serve the hot Dal Chawal with rice.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 3 swaps
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Your Notes
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