Daal chawal: the perfect comfort food
Daal chawal, or lentils and rice, is an Indian dish that’s simple enough to whip up at home every night of the week.
It’s also familiar enough to keep you from getting bored but varied enough in its ingredients to change up your meal plans week to week.
If you’re making daal chawal on the regular, here are some tips to make sure it always tastes its best.
Step 1. Pick out a quality lentil
Most lentils that you buy in a grocery store have been washed and pre-steamed, but those that haven’t will require some rinsing and possibly a quick steam or two. If you are buying a bulk bag of uncooked lentils at an Indian grocery store, they will likely be sold in dried form.
Don’t worry—all you need to do is soak them overnight before adding them to your recipe. Before you add anything to your pot, first rinse off any debris that may have fallen onto your lentils while sitting out on display or in storage (many markets do not refrigerate their legumes).
Also take note of how large or small your lentils are. The smaller ones tend to break down more easily when cooked, so if you want a creamier daal chawal, opt for smaller varieties like masoor dal or red lentils. For a chunkier consistency, try yellow split peas or larger red lentils. Once they’re clean and sorted out, it’s time to cook! You can either boil them or simmer them on low heat until they reach your desired level of tenderness.
I prefer boiling mine because I find that there is less chance of overcooking by accident. Some recipes call for whole spices, but feel free to use whatever mix you prefer as long as there are some garlic cloves and ginger thrown in with it. Add salt and turmeric to taste and bring back up to a boil until everything is mixed together well.
Turn off your stove and cover with a lid. Let sit for about 10 minutes. Now it’s time to finish cooking your daal chawal! Add water, milk, yogurt or coconut milk according to what type of dish you are making and then turn your stove back on high until it comes up to a boil again.
At that point, lower heat again so that you don’t burn yourself from splashing water around too much from stirring constantly. Stir occasionally as things start thickening up and continue cooking until all liquid has evaporated away into a thick stew. That’s it! Serve hot with rice or roti. Step 2. Pick out a quality ghee: Ghee is clarified butter that originated in India centuries ago and has been used widely ever since. It adds flavor and richness to many different types of dishes without being overly greasy.
To make ghee, you first need regular butter, which you melt over medium heat until it starts bubbling slightly. After letting it bubble for a few minutes, remove from heat and pour through cheesecloth or fine mesh strainer lined with cheesecloth into another container; discard solids left behind in cheesecloth/strainer.
Ghee lasts indefinitely when stored tightly sealed at room temperature; just remember to keep your jar out of direct sunlight to avoid spoiling faster than normal! Step 3. Pick out a quality basmati rice: Basmati is a type of long grain white rice that is popular in South Asian cuisine.
Its name means queen of fragrance and it lives up to its name with a delicate aroma and nutty flavor. When selecting basmati, look for plump grains that are shiny and have no discoloration or damage.
Basmati should last at least 6 months after purchase if kept properly in a cool, dry place. Be sure to store your basmati in an airtight container to protect against moisture and insects!
Step 4. Cook your daal chawal: In order to get the most out of your basmati, you’ll need to soak it first before cooking! Place your basmati in a bowl and fill with water until it is submerged. Soak for at least 30 minutes to an hour. Drain the water off and set aside. Place your lentils in a pot, along with enough water to cover them by about 1 inch.
Bring the water up to a boil and let it boil for 5-10 minutes until lentils are soft enough to eat but still retain some bite; they will continue cooking later on in the recipe so you do not want them completely falling apart!
Add ghee, cumin seeds, asafoetida powder, ground coriander, ground cumin, chopped onions and salt to taste. Lower heat and let simmer for 15-20 minutes or until onions are translucent.
Step 2. Choose your spices
Daal is a South Asian dish that varies by region. It can be served on its own or over rice or roti (flatbread).
The most common ingredients include yellow split peas, onion, garlic, ginger and tomatoes. However, different spices are often added for flavor, including turmeric and garam masala.
You’ll want to choose spices you like; think about what flavors make your mouth water—perhaps cumin, or coriander? Or maybe you prefer hot spices like red pepper flakes. Either way, adding ingredients that make your stomach happy will help you stay on track with your diet. When it comes to picking spices, start small so you don’t get overwhelmed. Remember, too much of anything is never good!
For example, if cumin makes your eyes water when you cook with it, then go easy at first. Start off with a pinch of cumin in place of another spice and add more from there as needed. In time, you’ll know exactly how much spice works best for your tastes!
Most people who aren't familiar with Indian cuisine would probably assume daal means lentils.
They'd be wrong! While lentils are a staple in Indian cooking, daal refers specifically to yellow split peas or mung beans cooked down into a thick stew-like consistency—almost like porridge.
It's not just tasty; it's also healthy and filling. Daal is full of fiber and protein, making it a great option for vegetarians looking for something hearty and filling that won't weigh them down.
In order to make daal you'll need some basic ingredients: yellow split peas (sometimes called yellow mung beans), onion, garlic, ginger root, tomatoes (either fresh or canned), cumin seeds and turmeric powder (or fresh turmeric root). You can also add other vegetables such as carrots or potatoes for extra flavor and nutrition.
For those on low-carb diets you can replace rice with cauliflower rice which tastes just as good if not better than regular rice depending on how you prepare it. As for spices, we recommend starting off with a small amount of cumin seeds, coriander and turmeric. Add more from there based on your taste preferences!
The best way to cook daal is in a pressure cooker since it's fast and simple—and when you're in a hurry there's nothing better than that! If you don't have a pressure cooker but still want to try making daal at home, no worries—you can still do so using your stovetop.
Just be sure to use an extremely large pot since there will be lots of liquid once all of your ingredients are added in! To start off cooking your daal you'll want to heat up oil in a large pot over medium heat before adding onions along with salt and pepper.
Next, add garlic and ginger root for about one minute before adding tomatoes. Finally, add cumin seeds (or ground cumin) along with turmeric powder (or fresh turmeric root). Stir everything together until well combined.
At that point you can add your split peas or mung beans as well as any other vegetables you might like to include. Once everything has been added stir frequently for about 15 minutes or until most of the water has evaporated from your pot (at which point your daal should look like porridge).
You can season with salt and pepper if needed and serve hot! For those on low-carb diets you can replace rice with cauliflower rice which tastes just as good if not better than regular rice depending on how you prepare it.
As for spices, we recommend starting off with a small amount of cumin seeds, coriander and turmeric. Add more from there based on your taste preferences!
The best way to cook daal is in a pressure cooker since it's fast and simple—and when you're in a hurry there's nothing better than that!
If you don't have a pressure cooker but still want to try making daal at home, no worries—you can still do so using your stovetop. Just be sure to use an extremely large pot since there will be lots of liquid once all of your ingredients are added in!
Step 3. Start cooking from scratch
It's easy to put a pre-made meal in a microwave and think you're saving time, but if you're cooking from scratch, chances are you'll be done and enjoying your meal far faster than that frozen box will ever cook. And while it's great to have leftovers on hand for days when you don't feel like cooking, they can go bad quickly; make sure they last longer by storing them properly.
It might not seem like it takes very long to cook something from scratch, but over time, you could easily save yourself half an hour or more with each meal. That adds up! Step 4. Make one big batch of meals at once: Cooking multiple meals at once is a great way to save time during busy weeks—and it doesn't take much extra effort, either.
If you know you're going to need dinner tonight and lunch tomorrow, plan out your recipes accordingly so everything can cook at once. This is especially useful if you have a slow cooker or other appliance that lets you prep ingredients ahead of time (or even do all of the work beforehand).
For example, instead of making just enough chili for dinner tonight, double or triple your recipe so there's plenty leftover for lunch tomorrow—and then freeze what won't get eaten right away so it stays fresh until next week. The same goes for casseroles, soups, lasagna, etc. You can also use a crock pot to prepare meals throughout the day and then turn it off before leaving for work. When you come home in the evening, you'll have a hot meal waiting for you!
Step 5. Use reusable containers: Whether it's plastic storage bags or Tupperware containers that came with lids and seals, having reusable containers on hand makes packing lunches easier—not to mention less wasteful.
While most people tend to focus on using these containers for leftovers, they're just as handy for preparing meals in advance. If you've got several small portions of cooked food ready to eat (say, some vegetable curry or macaroni salad), pack them into separate containers and store them in your fridge overnight. In the morning, grab one container and toss it into your bag as you head out—you'll already have a healthy lunch ready when noon rolls around!
Step 6. Keep snacks within reach: As tempting as it may be to stock up on junk foods whenever you run across a sale, having healthy snacks around helps keep hunger pangs at bay between meals. With a stash of nuts, dried fruit, or trail mix close at hand, you'll never find yourself stuck between breakfast and lunch without a snack to tide you over.
Snacks are also helpful for keeping your energy levels high while you're working. If you've got a big project due to be finished in the afternoon, it's a good idea to keep a few granola bars or dried fruits nearby so you don't burn out halfway through.
Of course, snacks aren't just for adults—they're equally important for kids who need frequent breaks and refueling throughout the school day. Step 7. Plan your meals around weekly sales: Planning your meals around weekly sales is another great way to stretch your grocery budget further.
If you're planning on buying chicken, for instance, check the ad for that week to see if any of your favorite brands are on sale. If they are, buy a little extra so you can enjoy it in a different meal later in the week. Not only does this help you save money, but it's also a great way to avoid eating the same thing every night—which is boring and unhealthy!
Step 8. Eat leftovers: Leftovers can be just as tasty as freshly made meals—and they can actually be healthier if you don't reheat them too many times. If you have leftovers from dinner one night, try turning them into lunch the next day or freezing them for a future meal. You'll end up with fewer wasted leftovers and more savings!
Step 4. Blend into soup
In a blender, pulse the cooked lentils and onions until smooth. Add water or broth to thin out if needed. Pour into a medium pot and simmer with chopped carrots, celery, and potatoes.
If desired, add chicken for extra protein and seasonings like garlic powder or cumin. Simmer for about 30 minutes. Mix in salt and pepper to taste just before serving over steamed brown rice. Top with cilantro (or parsley), lime juice, lemon juice, vinegar, or sour cream as desired! Serve hot. Enjoy! :)
Lentil soup is a staple throughout India, particularly on colder days where it can be eaten as-is for lunch or dinner. It's so easy to make but filling enough to last you all week.
I personally love eating it over rice because it thickens up nicely but you can also eat it alone of with bread rolls if you'd prefer that texture instead!
It really helps keep me full all week when I know I'm going to have lots of meetings and events so having some ready-to-eat soup on hand is clutch ;) Just look at those rich colours - such an amazing bowl of deliciousness!! XO jj Lentils are also super high in protein which makes them great for vegetarian diets.
There are different kinds of lentils out there but my favourite kind is masoor dal (or red lentils) which hold their shape after cooking and therefore lend themselves perfectly to soups like these. If you don't have red lentils then feel free to use green or brown ones instead (just expect your soup to end up more stew-like).
Either way, enjoy! ) xo jj PS. Here's a few recipes from other bloggers using daal: Chana Masala by Two Sleevers Daal Makhani by Food52 Daal Tadka by Aarti Sequeira Happy weekend everyone :) xo jj PPS. For more Indian recipes, check out my Pinterest board here ! :) PPPS. Don't forget to enter our giveaway below! :)
Step 5. Add water, bring to boil
Add one and a half cups of water to your pressure cooker and place it on your stove. Turn on high until it reaches its highest level of pressure (usually six whistles). At that point, you should reduce heat to maintain a steady flow of steam at medium-high.
The final stage requires very little attention; just make sure your flame is low so that you can maintain enough steam to cook your daal without burning it. If you prefer, you can also use canned tomato sauce instead of fresh tomatoes in step 3.
Depending on how much time you have available, canned sauce may be more convenient than fresh tomatoes.
Step 6. Remove from heat and serve: After ten minutes, turn off your burner and remove your pot from the burner. Your daal should be cooked by now—if not, simply add a bit more water or boil for another few minutes before removing from heat again. Serve hot with rice or roti! This was a brief explanation about making Perfect Daal Chawal.
Follow these steps carefully to get best results while cooking Daal Chawal recipe in Pressure Cooker or Instant Pot Pressure Cooker. Here are some suggestions as well as precautions when cooking Daal Chawal recipe. First of all, you need an Instant Pot which is a multi-cooker with 7 functions including pressure cooker function which allows us to prepare dishes quickly and easily such as Instant Pot Chicken Curry , Instant Pot Chicken Biryani , Instant Pot Pulao Rice.
We also used Indian Basmati Rice (or any other kind of long grain white rice) to go along with our Perfect Daal Chawal recipe because it goes perfectly well together. But if you want to try something different, then feel free to experiment with different kinds of rice.
One thing I want to emphasize here is that we should never forget adding salt and pepper powder into our Perfect Daal Chawal recipe especially if we are using store bought vegetable stock or broth. You don’t need a lot but just enough so that you can taste it in every bite of your Daal Chawal meal.
Other than that, do not forget adding freshly chopped cilantro leaves into your dish because they will give extra flavor plus color contrast which will look beautiful once served onto individual plates/bowls. Last but not least, you can adjust consistency of your Daal Chawal depending on what texture you like most.
For example, if you like your daal soupier, then add less water or vice versa. It's all up to you! That's pretty much it guys! As always, thank you for reading my post and please let me know what you think about my Perfect Daal Chawal recipe by leaving a comment below. Have fun cooking! Happy Cooking Everyone!!! - Chef
Step 6. Simmer for 20 minutes
At home, most Indian families don’t use pressure cookers or even electric stoves. Instead, they simmer their lentils on a low flame on a traditional burner—so if you want your daal to turn out like Mama's, you’ve got to follow suit and reduce heat once it starts boiling.
The trick is to maintain an active simmer for about 20 minutes or until lentils are soft and starting to disintegrate in cooking liquid. During that time, stir occasionally. (Note: If you're using brown rice or quinoa instead of white rice, add another 5 minutes to Step 6.) Step 7. Add ginger and garlic paste: Most Indian meals begin with fresh ginger and garlic being crushed into paste with a mortar-and-pestle before being added to curries at various stages of cooking.
This step involves no such grinder; simply mince ginger and garlic into small pieces then sauté them in oil until golden brown before adding them to cooked dal along with lemon juice, garam masala powder, salt, chili powder or cayenne pepper powder and water as needed to achieve desired consistency.
You can also throw in some boiled potatoes and/or cauliflower florets while you're at it.
Step 8. Garnish with cilantro: To finish off your perfectly spiced dish, garnish each bowl of dal chawal with chopped cilantro leaves just before serving.
A squeeze of lime never hurts either! For variation, try replacing 1 cup daal with 1 cup moong dal (yellow split peas) or masoor dal (red lentils). Or replace half a cup daal with 1/2 cup cooked whole grains like millet, quinoa or brown rice for a healthier twist.
You can also double up on spices by adding turmeric powder and garam masala to taste! Yum! So there you have it: eight simple steps to making every day special at home with your family. What are you waiting for?
#HappyCooking From Our Kitchen Table to Yours, Namita & Kumar are sisters who run a YouTube channel called Cooking With My Sisters, where they share recipes from their kitchen table to yours.
Their mission is to inspire more people around the world to gather around their own kitchen tables and spend quality time together cooking delicious food and enjoying good company. They live in Mumbai with their husbands, children and pug dog named Panchi.
They love spending time outdoors hiking, reading books, watching movies and playing board games.
They believe everyone should be able to enjoy delicious home-cooked meals without worrying about how much work goes into preparing them because cooking shouldn't be stressful – it should be fun!
Follow them on Instagram, Facebook and Twitter @cookwithsultan.com for daily cooking inspiration. Recipe and video courtesy of Cooking with My Sisters. Photo courtesy of the author.
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