Daal Chawal Recipe: A Traditional Pakistani Delight

 

Daal Chawal Recipe

Introduction:

Pakistani Healthy Recipe ( Daal Chawal ).

Daal Chawal is a classic Pakistani dish loved by everyone. This humble yet flavorful combination of lentils (daal) and rice (chawal) is not only delicious but also a healthy, nutritious meal. Whether you're cooking it for a simple family dinner or serving it at a gathering, this timeless recipe is a winner. Let's dive into the steps to make this authentic and mouthwatering Daal Chawal.

Ingredients for Daal (Lentils):

• Masoor Daal (Red Lentils): 1 cup
• Turmeric powder: ½ teaspoon
• Red chili powder: 1 teaspoon (adjust to taste)
• Salt: To taste
• Garlic paste: 1 tablespoon
• Onion: 1 small, finely chopped
• Tomato: 1 medium, chopped
• Green chilies: 2 (optional, for extra spice)
• Cumin seeds: ½ teaspoon
• Ghee or Oil: 3 tablespoons
• Fresh coriander: For garnish
• Water: 3 cups (for cooking lentils)

Ingredients for Chawal (Rice):

• Basmati rice: 1 ½ cups
• Water: As required for boiling rice
• Salt: To taste
• Cumin seeds: ½ teaspoon (optional)

Instructions:

For Daal (Lentils):

1. Wash the lentils: Thoroughly rinse the masoor daal under running water until the water runs clear. Drain and set aside.

2. Cook the lentils: In a medium-sized pot, add the washed lentils, water, turmeric powder, red chili powder, and salt. Bring it to a boil, then reduce the heat to low. Cover and cook for 20-25 minutes, stirring occasionally until the lentils are soft and fully cooked.

3. Prepare the tempering (tarka): In a separate pan, heat ghee or oil over medium heat. Add cumin seeds and let them crackle. Then add finely chopped onion and fry until golden brown.

4. Add garlic and tomatoes: Stir in the garlic paste and cook for another minute. Add chopped tomatoes and cook until they soften. Toss in green chilies if you like some extra heat.

5. Combine and simmer: Once the tomatoes are fully cooked and the oil separates, pour this tarka over the cooked lentils. Mix well and let it simmer on low heat for another 5 minutes. Garnish with fresh coriander leaves.

For Chawal (Rice):

1. Rinse the rice: Wash the basmati rice in water several times until the water is clear, then soak them in water for 20-30 minutes.

2. Boil the rice: In a large pot, bring water to a boil. Add salt and cumin seeds (if using) for extra flavor. Drain the soaked rice and add it to the boiling water. Cook the rice on high heat until they are 90% cooked.

3. Drain and steam: Drain the excess water and cover the rice. Let it steam on low heat for 5-7 minutes until the rice is fully cooked and fluffy.

Serving:

Serve the hot daal with fluffy, aromatic rice. You can garnish the dish with fried onions, fresh coriander, and a squeeze of lemon for an added burst of flavor. Enjoy this simple yet deeply satisfying meal with a side of pickle, salad, or yogurt.