Daal Chawal
Creamy yellow lentils with fluffy basmati rice, garlic-chili tarka, pickle, onion and lemon—a comforting Pakistani lunch or dinner.
By TastyTrails Kitchen · Published · Updated
Jump to RecipeDaal chawal is a classic Pakistani meal of soft, seasoned lentils served with separate grains of basmati rice. This version uses split yellow moong dal, which cooks into the smooth golden texture visible in the bowl, then finishes with a sizzling garlic, cumin and dried-chili tarka.
Serve it with sliced red onion, lemon and mango pickle, as shown. Rinse the rice until the water runs mostly clear, and keep the cooked dal slightly loose because it thickens as it stands.
Ingredients
- 1 cup (200 g) split yellow moong dal
- 1 1/2 cups (300 g) basmati rice
- 6 cups (1.4 L) water, divided
- 1 tsp (6 g) fine sea salt, divided
- 1/2 tsp ground turmeric
- 1 medium tomato, finely chopped
- 1 small green chile, slit lengthwise
- 1/2 tsp red pepper flakes
- 1 tbsp (15 ml) lemon juice
- 3 tbsp (45 ml) neutral oil or ghee
- 1 tsp cumin seeds
- 4 garlic cloves, thinly sliced
- 2 dried red chiles
- 1/2 tsp red pepper flakes
- 2 tbsp chopped fresh cilantro
- 1/2 small red onion, thinly sliced, for serving
- 1 lemon, cut into wedges, for serving
- 1/4 cup (60 g) mango pickle, for serving
Instructions
- 1
Rinse the moong dal several times, then place it in a saucepan with 4 cups (950 ml) water, half the salt, turmeric, tomato, green chile and red pepper flakes. Bring to a boil over medium-high heat, skimming any foam.
- 2
Lower the heat to medium-low, cover partially and simmer the dal for 25-30 minutes, stirring occasionally, until the lentils are completely soft and beginning to break down.
- 3
Rinse the basmati rice until the water runs mostly clear. Combine it with the remaining 2 cups (475 ml) water and remaining salt in a pot, bring to a boil over high heat, then cover and cook over low heat for 12 minutes, until the water is absorbed and the grains are tender.
- 4
Turn off the rice heat and let it rest, covered, for 10 minutes. Fluff gently with a fork so the long grains remain separate.
- 5
Whisk the cooked dal until mostly smooth, adding a little hot water if needed until it has a pourable, spoon-coating consistency. Stir in the lemon juice and keep it warm over low heat.
- 6
Heat the oil or ghee in a small skillet over medium heat. Add the cumin seeds and cook for 20-30 seconds, until fragrant and sizzling.
- 7
Add the sliced garlic and dried red chiles, then fry over medium-low heat for 1-2 minutes, turning the garlic, until golden brown. Stir in the second measure of red pepper flakes and immediately pour the tarka over the dal.
- 8
Scatter the cilantro over the dal. Serve the hot dal beside or over the basmati rice with sliced red onion, lemon wedges and mango pickle.
Tips for the Best Daal Chawal
- Do not cook the rice in the dal; serving them separately gives fluffy, distinct grains.
- If the dal becomes too thick, stir in hot water a tablespoon at a time. If it is thin, simmer uncovered for a few minutes.
- Watch the garlic closely during the tarka: pale gold is ideal, while dark brown garlic will taste bitter.
- Split yellow lentils labeled moong dal or mung dal work best. Yellow split peas can be substituted, but they need a longer simmer and produce a firmer texture.
- For a richer finish, use ghee instead of oil. The dal and rice can be made a day ahead; prepare the tarka just before serving.
Storage and Reheating
Refrigerate the dal and rice separately in airtight containers for up to 4 days. Freeze the dal for up to 2 months, but cook fresh rice when possible. Reheat the dal gently with a splash of water and microwave the rice covered with a damp paper towel.
Frequently Asked Questions
What is daal chawal?
Daal chawal is a Pakistani comfort meal of seasoned lentils served with rice. It is commonly finished with tarka and accompanied by onion, lemon and pickle.
Which dal is used for Pakistani daal chawal?
Split yellow moong dal is a common choice for a mild, creamy yellow dal. Masoor dal, or a moong-and-masoor mixture, is also widely used.
Why is my dal too thick?
Lentils continue absorbing water as they cool. Stir in hot water until the dal is loose enough to flow around the rice, then adjust the salt.
Can I make daal chawal ahead?
Yes. Cook the dal and rice up to 4 days ahead and refrigerate them separately. Reheat the dal with water and make the garlic tarka shortly before serving.
Quick Info
Prep Time
15 min
Cook Time
45 min
Servings
4
Difficulty
Easy
Nutrition Facts
Per serving (estimated)
