Dal chawal / Simple Dal Chawal Pakistani- ffusion

Dal chawal is a traditional recipe in asian culture. Dal chawal recipe varies in every tradition but dal chawal is all time favourite recipe.

For dal i use mong and masoor mix dal. Mong and Masoor are delicious, healthy, and high-protein treats made from split beans. They are often pressure cooked to a wonderfully tender texture and are served as main dishes with roti, paratha or steamed rice. 

Dal chawal recipe /Simple Dal Chawal Recipe- ffusion 

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 Compared to other lentils, Moong lentils are among the easiest to digest. Therefore, they are often recommended for low glycemic index diets and as part of a detox diet.

 Tarka refers to the cooking method used to make daal. Tarka in Urdu and tempering in English make every daal perfect. 

 Tarka refers to frying herbs or spices in oil, and ghee (cured butter). The reason for doing this is to have their aroma and spiciness in the oil and then in the daal when this Tarka is added to the daal. The combination of daal with Tarka makes it perfect for lunch or dinner.

 Once you make this delicious moong dal recipe, you'll have a whole new perspective on daal. It can be best served with rice, and can also be served with roti (phulka) with raita, achar (pickle) or any vegetable dish that will go best with this red and yellow daal. 

 Below, I share  recipes with and without a pressure cooker in a pan. Your thoughts on the daal will be changed after making daal with this recipe.  Sometimes these daals are cooked flavourless but by following this recipe your daal has a completely delicious flavour.

INGREDIENTS

    

  

• 1 cup red split masoor lentils
• 1 cup yellow split mong lentils
• 4 cups water + more as needed
• 2 tablespoon spoon of red chilli flakes or red chilli powder
• ½ teaspoon turmeric powder
• 2 teaspoon salt or to taste
• 1 teaspoon coriander powder 
• 1 teaspoon cumin powder
• Half bunch coriander leaves chopped 
• 10 green chillies (divided)

For Tarka (Tempering):

• 1 small onion finely sliced for the tarka or tempering

• 5-6  garlic clovers

• 4 tablespoon canola, sunflower or vegetable oil (optional)

INSTRUCTIONS

               

 

Without pressure cooker:

• Wash lentils till the water runs clear.
• Add the lentils, salt, red chili pepper, coriander powder, turmeric, 6 green chillies and water to a medium-sized pot and bring to a quick boil.
• Bring the heat down and let the daal cook on medium heat.
• When the lentils looked mix with water  (after about 15 minutes), stir the daal with a wooden spoon, pushing it down to achieve desired consistency.
• Add 1-2 cups of hot water if required (depending on how thin or thick you want your daal to be), stir to mix and let it simmer for another 5 – 10 minutes (again, depending on the consistency you want). 
• Add cumin powder, black pepper powder at this stage. Lower the flame.

Prepare Tarka for dal:

• To prepare the tarka, in a frying pan heat 4 tablespoons of oil. Add onion and garlic cloves fry on medium heat till it’s golden brown. 
• Pour tarka over cooked daal.

Final Garnish for dal:

• Now add chopped coriander, garam masala (allspice powder), 4 green chillies and cover it for 5 minutes on lower flame.
• Serve daal with rice, roti (phulka), achar,  salad. There are many ways to garnish your meal with daal so do as you like.

With pressure cooker:

• Wash lentils till the water runs clear.
• Add the lentils, salt, red chili pepper, coriander powder, turmeric, 6 green chillies and water to a  pressure cooker and cover the lid tightly and put the whistle.
•  Don't add to much water. Add water 3:1 ratio. 3 water and 1 daal.
• Bring flame to medium high, when whistle blow wait for 3-4 minutes. Turn off the flame and remove whistle from cooker. Wait for all pressure released from pressure cooker, then open it.
•  Lentils(daal) looked mix with water.
• Add cumin powder, black pepper powder at this stage. Lower the flame.

Prepare Tarka for dal:

• To prepare the tarka, in a frying pan heat 4 tablespoons of oil. Add onion and garlic cloves fry on medium heat till it’s golden brown. 
• Pour tarka over cooked daal.

Final Garnish for dal:

• Now add chopped coriander, garam masala (allspice powder), 4 green chillies and cover it for 5 minutes on lower flame.
• Serve daal with rice, roti (phulka), achar,  salad. There are many ways to garnish your meal with daal so do as you like.

Dal Chawal/ Simple Dal Chawal - ffusion 

Daal