Daal Chawal with Tadka

Ingredients

• 1 cup (200g) lentils (any variety) 1 cup (200g) lentils (any variety)
• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, chopped 2 tomatoes, chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit 2 green chilies, slit
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• Salt to taste Salt to taste
• 4 cups (940ml) water for cooking lentils 4 cups (940ml) water for cooking lentils
• 4 cups (940ml) water for cooking rice 4 cups (940ml) water for cooking rice
• 3 tablespoons oil or ghee 3 tablespoons oil or ghee
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 60g, 4g
• Protein: 12g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the lentils thoroughly and soak them in water for 30 minutes.
2. 2.
   In a large pot, bring 4 cups of water to a boil. Add the soaked lentils and cook until tender, approximately 20-25 minutes. Drain and set aside.
3. 3.
   Rinse the rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
4. 4.
   In a separate pot, heat the oil or ghee over medium heat. Add the cumin seeds and let them splutter.
5. 5.
   Add the chopped onions and cook until golden brown.
6. 6.
   Stir in the minced garlic, grated ginger, and slit green chilies. Cook for another minute.
7. 7.
   Add the chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and oil starts to separate.
8. 8.
   Add the cooked lentils to the tomato mixture and mix well. Cook for 5 minutes, allowing the flavors to meld together.
9. 9.
   In a separate pot, bring 4 cups of water to a boil. Add the soaked and drained rice. Cook until the rice is tender, approximately 10-15 minutes.
10. 10.
    Once the rice is cooked, drain any excess water and add the rice to the lentil mixture. Gently mix everything together.
11. 11.
    In a small pan, heat a tablespoon of oil or ghee. Add the garam masala and let it sizzle for a few seconds. Pour this tempering over the daal chawal.
12. 12.
    Garnish with fresh cilantro leaves and serve hot.

Treat your ingredients with care...

• Lentils — Make sure to rinse and soak the lentils before cooking to ensure even cooking and remove any impurities.
• Basmati rice — Rinse the rice thoroughly to remove excess starch and soak it before cooking to achieve fluffy and separate grains.
• Tadka — The tempering of spices adds a burst of flavor to the dish. Be careful while adding the hot oil or ghee to avoid splattering.

Tips & Tricks

• For a richer flavor, cook the lentils in vegetable or chicken broth instead of water.
• Add a squeeze of lemon juice before serving to enhance the tanginess.
• Customize the spice level by adjusting the amount of red chili powder and green chilies.
• Serve Daal Chawal with a dollop of yogurt and pickles for a delightful combination of flavors.
• Leftover Daal Chawal can be transformed into delicious stuffed parathas or fritters.

Serving advice

Serve Daal Chawal hot in individual bowls, garnished with fresh cilantro leaves. Accompany it with a side of yogurt, pickles, and papadums for a complete and satisfying meal.

Presentation advice

To enhance the presentation, mold the rice and lentil mixture into a round shape using a small bowl or mold. Carefully invert it onto a serving plate and garnish with a sprinkle of garam masala and a drizzle of ghee.