Dal Chawal Recipe | Dal Bhat | Rice and Lentil Curry

Dal Chawal is a family favorite comfort food, a staple in many restaurants and home kitchens. Fluffy basmati rice pairs perfectly with a richly spiced lentil stew. Everyone loves this protein rich vegetarian meal for its comforting taste and easy preparation. Serve it with achar (pickles) , aloo bhujia, riata, lemon wedges and mixed green salad.

What is Dal Chawal

The word ‘dal’ means lentil, and ‘chawal’ means rice. Traditional Indian dal recipe involves simmering lentils (dal) with spices till a creamy consistency is achieved. Dal is topped up with tadka. Meanwhile, basmati rice is boiled or steamed until fluffy.  

Varity of rice and lentils are widely cultivated in the subcontinent especially in both India and Pakistan. However, the pairing of chawal (rice) and dal (lentils) was firstly introduced in Nepal, where it is called Dal Bhat (“bhat” meaning cooked rice). This combination quickly gained popularity throughout India, Pakistan, and various other regions of world.

Rice and lentils are a beloved dish enjoyed worldwide. Various types of dal (lentils) are used in this recipe, depending on the region and personal preference. Common varieties include toor dal, moong dal, chana dal, masoor dal, and urad dal. In some cases, mixed lentils are also used to prepare a delicious Pakistani Lahori-style dal.

If I talk about the taste and texture of dal, it vary from region to region, influenced by the local spices and ingredients used in its preparation. It can range from rich and creamy to spicy and tangy, and sometimes subtly flavored dal. The texture also differs, from thick like a lentil stew to runny like a soup.

This delicious combination of lentil and rice is easy to cook at home, same like in restaurants. This recipe is quick, simple and also perfect for busy weekdays. It’s a hit with both adults and children, including toddlers. Because this vegetarian lentil dish is to digest. The Dal rice recipe is a naturally vegan and gluten-free food.

I also have a very delicious and mouth watering Daal Recipes Such as Dal Tadka , Daal Mash recipes for you. You can enjoy them with our fluffy rice.

Essential Ingredients

The recipe may have an extensive-list of ingredients, but it’s super easy to make. This list includes the ingredients of both dal (lentil) and chawal (rice) as well. 

• Lentils: There are two main dal in this recipe, Masoor dal and toor dal. You can also add chana dal like me. No strict rules on dal types – mix and match as available. This recipe adapts well to any combination of dal. Even you can cook a single lentil (Chana dal or Masoor dal). This recipe will work same.
• Rice: A variety of rice are available for selection, depending on your personal taste. I have chosen old broken basmati rice (2 cups). Rinse the rice repeatedly – Soak and rinsed rice in water for 30 minutes. It helps in achieving a fluffier texture. 
• Onion and Tomato: Remove the skin from the onion and finely dice it. Here i have used white onion. for the best taste you should chose red onion. Wash the tomato and then chop it as well. They will add sweet and tangy notes.
• Ginger and Garlic: First of all, remove the skins from the ginger and garlic. Next, rinse them thoroughly and finely mince both of the ingredients.
• Green Chilies: Chopped them or do a slit. Adjust the number of chilies according to taste and heat. 
• Whole Spices: Before boiling rice, add bay leaves, cumin seeds, green pods, and cloves to the boiling water. You can also add cumin seeds only, if you don’t have others. For the dal, add cloves, cumin seeds and cinnamon stick.
• Powdered Spices: We will add a combination of salt, garam masala, red chili powder, turmeric powder and mother of all spice’s coriander powder.
• Lemon Juice: lemon enhances flavor and balances the dish taste.
• Water:  To adjust the dal consistency. We will add it to boiling rice. 
• Cooking Oil or Ghee: Use any natural cooking oil or ghee. But ghee suits well with the dal. A few drops of oil will help the rice to avoid stickiness. 
• Fresh coriander leaves or Kasuri Methi : Garnishing only for a good, appealing appearance. 

How to Make Dal (Stepwise Guide)

Rinse and Soak Lentils: To get the lentils (dal) ready, wash them under flowing water and let them sit in water for a minimum of 30 minutes. This soaking process not only cuts down on the cooking duration but also aids in making them more digestible.

Cook Lentils: Take a pan and add 3-4 cups of water, lentils, salt and turmeric; put it on the stove on medium heat and wait until it boils properly. When lentils reach to boiling or simmers, remove the white foam (scum) from the surface and dispose of it. After boiling lentils should be soft and easily mashed. It will take 20 to 25 minutes in pan over stovetop.

Cooking Lentil In Pressure Cooker: In case of pressure cooker boiling, wait for 3 whistles. After third whistle, turn off the flame and wait unless the pressure cooker releases pressure on its own naturally. Check the dal consistency and adjust it according to your desire. Not to thin or thick, I prefer dal with a medium consistency. Pakistani pressure cookers take 15 minutes after the whistle starts.

Heat the Oil: Place a deep pan or skillet over medium heat, and add oil or ghee. Once the oil is adequately heated, introduce cumin seeds, cinnamon stick and cloves on low heat. Allow them to crackle for a brief moment.

Fry Onion: When the whole spices begin to pop, introduce chopped onion and cook until it becomes translucent by maintaining medium flame. Stir it to avoid sticking.

Stir In Ginger Garlic: Add ginger and garlic once the onion is light brown. Saute until fragrant, and there is no raw smell of ginger and garlic.

Add Spices: to dal It’s time to introduce powdered spices, chopped green chilies and chopped tomato. Stir them well with onion and cook the tomatoes until they are mushy.

Combine Pre Cooked Dal: Now we will add the cooked lentils in our sauce, mix them well, and let it cook on medium-low heat.

Simmer the Lentils: After mixing, let them simmer on low heat for 4 to 5 minutes so that all the spices, herbs, and lentils combine well and absorb the flavors. Give a taste test and adjust the seasoning if required. Also Adjust the consistency of dal as per you choice by adding water.

Mix Garam Masala: After a gentle simmer, it time when we will add garam masala and mix it well. Garam Masala will make it more aromatic. Optional – Squeeze lemon juice. Turn off the heat and garnish the lentils (dal) with kasuri methi and fresh coriander leaves.

Make Bhagar (Tadka) : You can also give an additional Traka twist by heating oil and frying ginger, red dry chili, green chilis and cumin seeds.

How to Make Chawal-Rice (with Image Guide)

There are two methods for cooking rice. The first one is absorption method and second one is boiling method. But I will choose boiling method. Today I will cook broken basmati rice available at home. You can also choose long grain basmati, jasmine or brown rice for it.

Soak Rice: I usually soak the rice for 30 to 45 minutes before to cooking. To ensure proper soaking, it is recommended to add sufficient water to the rice.

Rinse Rice: After soaking Please wash the rice in water for 3 to 4 times. Please use your finger through it. This helps to remove any excess strain from the rice. In the first turn, this will make the water look like milk. Repeat this step four times and make sure the rice is washed properly.

Bring Water to a Boil:: Take 2 or 3-liter capacity pan for boiling the water. Ensure the pan is large enough to accommodate 2 cups of rice comfortably. Please aim to boil approximately 5 to 6 cups of water. We will boil the water on medium to high heat until bubbles start to popping up on water surface.

Add Salt Oil & Zeera: I will add here 2 table spoons of salt, 1 table spoon of oil/butter, and one tea spoon of zeera. On the other hand, you can also add bay leaf, cloves, and green pods to make the rice more aromatic. These are optional you can skip them If you like.

Add Rice to Boiling Water: After rinsing the rice thoroughly, drain the excess water then add the rice to boiling water. Stir once gently to distribute the rice and cook it on medium to high temperature. Tip: Ensure that the water is on a running boil before adding rice to the water. If you don’t drain the excess water first, the boiling water will cool down and the rice won’t cook properly.

Simmer The Rice: Now we will allow the rice to simmer in boiling water for 6 to 8 minutes or the rice are about 80% cooked, not fully soft and fluffy. Now, we will turn of the flame.

Strain the Rice: Please take a big colander or strainer to strain the rice instantly. Properly drain the any extra water from rice.

Slow Cook: Put back the drained rice in the same dry pot. Let these rice to cook on low (dum) heat for 4 to 5 minutes. This step is essential to dry out any extra moisture. This step will make our rice perfect and fluffy.

Check Rice Tenderness: Check if the rice are soft and fluffy. Now turn off the heat and fluff the rice with fork. If you are looking for Instant Pot Dal Chawal with dal recipe then go and check this Authentic rice and lentil recipe.

Serving Suggestion

You have an array of delightful accompaniments to pair with the irresistibly delicious and homemade Lentil curry and Rice dish. Some of them are as under.

• Aloo Bhujia: dal with chawal is mostly served with aloo bhujia. If you don’t know to make it then you can visit my aloo bhujia recipe.
• Indian Thali – In Indian dal and bhat are served along with aloo ki sabji (bhujia), chapati, raita, achar, with some other side dishes in a big platter, which is called Indian thali.
• Raita: Serve them with yogurt, onion and mint raita. These are must to have with dal rice.  
• Crunchy Papad: To add crispy texture papad or papa dum is the best choice. 
• Salad: Add simple vegetable salads to elevate and balance the flavors of this recipe
• Kababs: Aloo tikki, Shami kebabs and chicken Seekh kabab give a unique and zesty taste. 
• Pickles: Add a pure kick of zest. Take minced pickles with each bite and enjoy the taste of lentil and rice deeply.

How to Store and Reheat

My recommendation for storing the dal and chawal: ensure that leftover rice plus lentils are at room temperature before placing in the refrigerator. Store them both separately in airtight container or in ziplock bag.

To reheat: Use stovetop and warm them separately in a pan on medium flame. Stir regularly to avoid sticking. Add some water to adjust the dal consistency. You can also reheat them in microwave oven, try to use only microwave safe plates for reheating.

Tips For Chawal Dal Recipe

This one pot recipe provides all necessary information to cook authentic dish. These tips will help you to achieve perfection.

• Use fresh and fine quality lentils: Before soaking, thoroughly rinse them with fingers. Rinse them until water looks clear.
• Tadka: Adds a authentic flavor to dal; different items are used to heat up the tadka. But dry red chili, mustard seeds, and cumin are essential with other ingredients.
• Simmering: Please allow the dal to simmer with other ingredients on low heat. This will help the dal to absorb the taste evenly. This is also a good time to adjust the salt and spice level.
• Adjust dal consistency: As per your own preference. Some like thick dal and others prefer soup-like. 
• Rice Requirement: Different rice has different textures and water requirements such as basmati and jasmine. Rinse and soak rice properly as per above-mentioned information.
• Boiling Water: Before adding rice to water, make sure the water is running boiling. Then add salt, oil, and cumin seed to make rice more aromatic.
• Check Rice Tenderness: After 7 to 8 minutes of rice boiling, check the doneness of rice and if rice is 90 percent cooked, turn off the heat and strain it in a colander. Rest of 10% rice will cook at its own temperature after straining and on low heat (dum)
• Use fork to separate clumped grains.

Troubleshooting Tips

Why Everyone Love It

1. The best thing about this dal and rice is that it’s delicious and super easy to make.
2. After a long hectic day, cooking and serving will take only 30 minutes.
3. Dal rice is a popular dish that many people are eager to learn specially beginners.
4. The real features of dal-chawal are that it is budget-friendly, utilizes readily available pantry staples.
5. This North Indian dish is versatile—you can use any single type of lentil or a combination of multiple varieties.
6. You can enjoy it at any time no matter it is breakfast, lunch or dinner night meal.
7. This meal is vegan and gluten-free.

How I Started to Cook This Recipe

During my college years, cooking good food was a challenge for me. Initially, I learned how to cook rice from my mom on call. Later, during my semester break, I started cooking, and my mother taught me how to cook chana dal with masoor in a traditional clay pot.

However, in my professional life, I have explored and perfected various modern lentil recipes. I’ve learned to mix lentils with chicken/gosht and different vegetables, as well as how to prepare dal khichdi, sambar, and many other dishes.

In the beginning, I made a lot of mistakes while cooking that ruined the taste and the entire dish. But I didn’t give up. I kept trying my best, and now I can easily cook any type of lentils. So, if you’re a newbie, don’t hesitate to cook. I’ve provided everything you need to get started, just like I did.

Health Benefits

• Nutrient-Rich: Both lentils and rice used in this recipe are fully Packed with protein, fiber, vitamins, and minerals from lentils and rice.
• Digestive Health: This Indian dish contains high fiber content, That aids in digestion and promotes gut health.
• Balanced Meal: We get a good balance of carbohydrates, proteins, and essential nutrients by consuming rice with dal.
• Heart Health: Lentils are low in fat, therefore it helps to maintain heart health.
• Versatile and Satisfying: We can customize this recipe with various lentils spices and ingredients to suit different tastes and dietary needs.
• Weight Gain – Dal bhat can help you to gain weight, if you consumed in large quantities due to its carbohydrate and calorie content.

Difference Between Dal Chawal and Khichdi

Both are popular dishes of Indian cuisine, featuring lentils and rice, but they have some key differences which are as follow.

FAQS

Conclusion

In conclusion, I have shared all my tips for making perfect dal chawal; everyone loves to eat perfect basmati rice and spiced lentil stew. I’ve described all steps in detail. Please try out the recipe, and let me know how it goes. If you encounter any issues, get in touch with me and I’ll help you out. Have a good time.

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5 from 1 vote

Dal Chawal 30 Minutes Recipe

Family favorite Dal Chawal is a comfort food, a staple of every restaurant and home kitchen. Made with fluffy basmati rice and spiced lentils (dal) stew. Everyone loves it for its comforting taste and easy preparation. Serve it with pickles, riata, lemon wedges and salad.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Main Course

Cuisine: Indian, Pakistani

Keyword: dal and rice, dal chawal, dal rice, rice and dal

Servings: 6 People

Calories: 400kcal

Equipment

• 2 Deep Pan
• 1 Pressure Cooker
• 1 Colander or Stainer

Ingredients

Dal Ingredients

• 100 Garam Masoor Dal – Orange lentils
• 100 Garam Toor Dal – Pigeon Pea
• 300 Garam Dal Chana – Split Chickpeas Lentils
• 3 Tbsp Oil – Ghee
• 1 Tsp Cumin Seeds
• 2 Pieces Cinnamon Stick
• 1 Large Onion
• 1 Table Spoon Ginger Garlic (chopped)
• 2 Large Chopped Tomatoes
• 4 Picecs Chopped Green Chilies
• 1 Table spoon Salt
• 1 Table Soon Red Chili Powder
• 1 Tea Spoon Turmeric
• 1 Table Spoon Coriander Powder
• 1 Table Spoon Garam Masala
• 1 Table Spoon Kasuri Methi or Fresh Coriander leaves
• 4-5 Cups Water for Dal Boiling

Chawal or Rice Ingredients

• 2 Cups Rice (Basmati or any other type of rcie)
• 6 Cups Water for Rice Boiling
• 2 Table Spoon Salt
• 1 Table Spoon Oil
• 1 Table Spoon Lemon Juice
• 1 Tea Spoon Cumin Seeds

Instructions

How To Make Dal

• Rinse and Soak Lentils: To get the lentils (dal) ready, wash them under flowing water and let them sit in water for a minimum of 30 minutes. This soaking process not only cuts down on the cooking duration but also aids in making them more digestible.
• Cook Lentils: Take a pan and add 3-4 cups of water, lentils, salt and turmeric; put it on the stove on medium heat and wait until it boils properly. When lentils reach to boiling or simmers, remove the white foam (scum) from the surface and dispose of it. After boiling lentils should be soft and easily mashed. It will take 20 to 25 minutes in pan over stovetop.
  
• Cooking Lentil In Pressure Cooker: In case of pressure cooker boiling, wait for 3-4 whistles. After forth whistle, turn off the flame and wait unless the pressure cooker releases pressure on its own naturally. Check the dal consistency and adjust it according to your desire. Not to thin or thick, I prefer dal with a medium consistency. Pakistani pressure cookers take 15 minutes after the first whistle starts.
  
• Heat the Oil: Place a deep pan or skillet over medium heat, and add oil or ghee. Once the oil is adequately heated, introduce cumin seeds, cinnamon stick and cloves on low heat. Allow them to crackle for a brief moment.
  
• Fry Onion: When the whole spices begin to pop, introduce chopped onion and cook until it becomes translucent by maintaining medium flame. Stir it to avoid sticking.
  
• Stir In Ginger Garlic: Add ginger and garlic once the onion is light brown. Saute until fragrant, and there is no raw smell of ginger and garlic.
  
• Add Spices: It’s time to introduce powdered spices, chopped green chilies and chopped tomato. Stir them well with onion and cook the tomatoes until they are mushy.
  
• Combine Pre Cooked Dal: Now we will add the cooked lentils in our sauce/masala, mix them well, and let it cook on medium-low heat.
  
• Simmer the Lentils: After mixing, let them simmer on low heat for 4 to 5 minutes so that all the spices, herbs, and lentils combine well and absorb the flavors. Give a taste test and adjust the seasoning if required. Also Adjust the consistency of dal as per you choice by adding water.
  
• Mix Garam Masala: After a gentle simmer, it time when we will add garam masala and mix it well. Garam Masala will make it more aromatic. Optional – Squeeze lemon juice. Turn off the heat and garnish the lentils (dal) with kasuri methi and fresh coriander leaves.
  
• Make Bhagar (Tadka) : You can also give an additional Traka twist by heating oil and frying ginger, red dry chili, green chilis and cumin seeds.
  

How to Make Rice – Chawal

• Soak Rice: I usually soak the rice for 30 to 45 minutes before to cooking. To ensure proper soaking, it is recommended to add sufficient water to the rice.
  
• Rinse Rice: After soaking Please wash the rice in water for 3 to 4 times. Please use your finger through it. This helps to remove any excess strain from the rice. In the first turn, this will make the water look like milk. Repeat this step four times and make sure the rice is washed properly.
  
• Bring Water to a Boil:: Take 2 or 3-liter capacity pan for boiling the water. Ensure the pan is large enough to accommodate 2 cups of rice comfortably. Please aim to boil approximately 5 to 6 cups of water. We will boil the water on medium to high heat until bubbles start to popping up on water surface.
  
• Add Salt Oil & Zeera: I will add here 2 table spoons of salt, 1 table spoon of oil/butter, and one tea spoon of zeera. On the other hand, you can also add bay leaf, cloves, and green pods to make the rice more aromatic. These are optional you can skip them If you like.
  
• Add Rice to Boiling Water: After rinsing the rice thoroughly, drain the excess water then add the rice to boiling water. Stir once gently to distribute the rice and cook it on medium to high temperature. Tip: Ensure that the water is on a running boil before adding rice to the water. If you don’t drain the excess water first, the boiling water will cool down and the rice won’t cook properly.
  
• Simmer The Rice: Now we will allow the rice to simmer in boiling water for 6 to 8 minutes or the rice are about 80% cooked, not fully soft and fluffy. Now, we will turn of the flame.
  
• Strain the Rice: Please take a big colander or strainer to strain the rice instantly. Properly drain the any extra water from rice.
  
• Slow Cook: Put back the drained rice in the same dry pot. Let these rice to cook on low (dum) heat for 4 to 5 minutes. This step is essential to dry out any extra moisture. This step will make our rice perfect and fluffy.
  
• Check Rice Tenderness: Check if the rice are soft and fluffy. Now turn off the heat and fluff the rice with fork.
  

Video

Notes

• Use fresh and fine quality lentils: Before soaking, thoroughly rinse them with fingers. Rinse them until water looks clear.
• Tadka adds authentic flavor to dal; different items are used to heat up the tadka. But dry red chili, mustard seeds, and cumin are essential with other ingredients.
• Please allow the dal to simmer with other ingredients on low heat. This will help the dal to absorb the taste evenly. This is also a good time to adjust the salt and spice level.
• Adjust dal consistency as per your own preference. Some like thick dal and others prefer soup-like. 
• Different rice has different textures and water requirements such as basmati and jasmine. Rinse and soak rice properly as per above-mentioned information.
• Before adding rice to water, make sure the water is running boiling. Then add salt, oil, bay leaf and cumin seed to make rice more aromatic.
• After 7 to 8 minutes of rice boiling, Check the doneness of rice, and if rice is 90 percent cooked, turn off the heat and strain it in a colander. Rest of 10% rice will cook at its own temperature after straining.
• Use fork to separate clumped grains.