Mixed Dal Chawal – Pakistani Style
Summary
- This recipe features a delicious and hearty mixed lentil curry (dal) served with plain rice. It combines red and yellow lentils, seasoned with aromatic spices, and finished with a flavorful garlic and chili tempering. Perfect for a comforting and nutritious meal.
All Ingredients - Main Ingredients (Dal)
- Red Lentil (Masoor Dal) 1 cup (150 grams)
- Yellow Lentil (Moong Dal) 1 cup (150 grams)
- Water 1 liter (4 glasses)
- Salt 1 tsp (or to taste)
- Red Chili Powder 1 tsp
- Turmeric Powder 1/2 tsp
All Ingredients - For Tempering (Tadka)
- Cooking Oil 1/2 cup
- Garlic Cloves (sliced) 3-4
- Cumin Seeds 1 tsp
- Button Chilies (Sabut Lal Mirchein) to taste
- Red Chili Powder 1 tsp
- Garam Masala Powder 1/2 tsp
- Curry Leaves a few
- Cooking Oil (for curry leaves) 2 tbsp
Tools You'll Need
- Pressure cooker
- Pan
- Bowl
Plan Ahead
Up to 1 hr of hands-off time you can shift to earlier.
- Step 1 · Soak1 hr
…s and 1 cup (150 grams) yellow lentils. Wash them thoroughly and then soak them in water for 1 hour.
Don't have an ingredient? Try these swaps
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
Step-by-Step Instructions
Step 1: Prepare the Lentils
In a bowl, combine 1 cup (150 grams) red lentils and 1 cup (150 grams) yellow lentils. Wash them thoroughly and then soak them in water for .
Step 2: Cook the Lentils
In a pressure cooker, add 1 liter (4 glasses) of water. Add the soaked lentils, 1 tsp salt, 1 tsp red chili powder, and 1/2 tsp turmeric powder. Mix well. Cover the pressure cooker and cook the lentils for after the first whistle.
Step 3: Check Dal Consistency
After , release the pressure and open the cooker. Check the consistency of the dal; if it's too thick, add a little hot water. If it's too thin, cook it for a few more minutes until it reaches your desired consistency. Also, taste and adjust salt if needed.
Step 4: Prepare the Tempering (Tadka)
In a separate pan, heat 1/2 cup cooking oil. Add 3-4 sliced garlic cloves and fry until they turn a light golden color. Be careful not to over-fry, as it can make the garlic bitter. Then, add 1 tsp cumin seeds and button chilies. Add 1 tsp red chili powder (for color) and 1/2 tsp garam masala powder. Mix all the ingredients.
Step 5: Combine Dal and Tempering
Pour the prepared mixture directly into the cooked dal in the pressure cooker. Stir well to combine.
Step 6: Add Curry Leaves
In a small amount of oil (about 2 tablespoons), fry a few curry leaves until fragrant. Pour these fried curry leaves over the dal for an extra aromatic touch.
Step 7: Serve
Your delicious Dal Chawal is now ready to be served. Enjoy it hot with plain rice, and optionally with mint-coriander chutney, kachumber salad, and pickle for an enhanced experience.
Pro Tips
• Do not over-fry the garlic in the tempering, as it can become bitter.
• Adjust the consistency of the dal by adding more water if it's too thick, or cooking it longer if it's too thin.
• Enhance the meal by serving with mint-coriander chutney, kachumber salad, and pickle.
Variations
• You can mix more than two types of lentils for a different flavor and texture profile.
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