Pakistani Daal Chawal Recipe – A Traditional Delight

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H; 1: Pakistani Daal Chawal


H; 2: Introduction:

Traditional Pakistani Daal Chawal served on a white plate with fluffy rice, rich yellow lentil daal garnished with coriander, fried onions, cumin seeds, and green chilies, accompanied by crispy papadum and a small bowl of spicy pickle.
Pakistani Daal Chawal Healthy Recipe

Daal Chawal is a beloved comfort food in every Pakistani household. It’s a simple yet flavorful combination of spiced lentils (daal) served with steamed rice (chawal). Whether you’re a beginner or an experienced cook, this authentic Daal Chawal recipe will transport you back to the warmth of traditional Pakistani cuisine. Follow this unique and professional recipe to impress your family with a hearty, nutritious meal.

H; 3: Ingredients for Daal:

  • Yellow lentils (Moong or Masoor daal) – 1 cup
  • Water – 3 cups
  • Onion (thinly sliced) – 1 medium
  • Tomato (chopped) – 1 large
  • Green chilies (slit) – 2-3
  • Garlic cloves (minced) – 3-4
  • Ginger (grated) – 1 tablespoon
  • Cumin seeds – 1 teaspoon
  • Red chili powder – 1 teaspoon
  • Turmeric powder – ½ teaspoon
  • Coriander powder – 1 teaspoon
  • Salt – to taste
  • Oil or ghee – 3 tablespoons
  • Fresh coriander leaves (chopped) – for garnish

H; 4: Ingredients for Chawal (Rice):

  • Basmati rice – 1½ cups
  • Water – 3 cups
  • Salt – 1 teaspoon
  • Bay leaf – 1 (optional)
  • Cumin seeds – 1 teaspoon (optional)

H; 5: Instructions:

Step 1: Prepare the Daal

  1. Wash and Soak: Rinse the lentils thoroughly under cold water and soak them for 20-30 minutes. This helps soften the daal and reduces cooking time.

  2. Cook the Lentils: In a pot, add the soaked lentils and 3 cups of water. Bring it to a boil, then reduce the heat and simmer until the lentils are soft and mushy (about 20-25 minutes). Stir occasionally to avoid sticking.

  3. Tempering (Tarka): In a separate pan, heat the oil or ghee. Add cumin seeds and let them crackle. Next, add the sliced onions and sauté until golden brown. Now, add garlic, ginger, green chilies, and tomatoes. Cook until the tomatoes are soft and the oil starts to separate.

  4. Spice It Up: Add red chili powder, turmeric powder, coriander powder, and salt to the onion mixture. Cook for another 2-3 minutes, allowing the spices to blend.

  5. Combine: Pour the cooked tarka mixture into the simmering daal. Stir well and let it cook for another 5-10 minutes. Adjust the seasoning if necessary.

  6. Garnish: Finish with freshly chopped coriander leaves for added freshness and flavor.

H; 6: Step 2: Cook the Chawal (Rice)

  1. Rinse: Rinse the Basmati rice under cold water until the water runs clear. This removes excess starch and ensures fluffy rice.

  2. Boil: In a pot, bring 3 cups of water to a boil. Add salt, cumin seeds, and a bay leaf for added aroma. Once the water is boiling, add the rinsed rice.

  3. Simmer: Reduce the heat to low, cover the pot, and let the rice cook until all the water is absorbed (about 12-15 minutes). Fluff the rice with a fork before serving.

Step 3: Serve

In a plate, serve the fluffy, fragrant rice with a generous portion of flavorful daal on top. For added crunch, you can pair this dish with crispy papadums or pickle on the side.

Enjoy this authentic Pakistani Daal Chawal, a perfect blend of simple ingredients that come together to create a wholesome and hearty meal!

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