Daal Chawal

Ingredients

• 1 cup yellow split lentils (moong or masoor), rinsed
• 1 onion, chopped
• 2 tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 1/2 tsp turmeric
• 1/2 tsp chilli powder
• 3 cups water
• Salt to taste
• For the tempering: 2 tbsp ghee, 1 tsp cumin seeds, 2 dried red chillies, 3 garlic cloves sliced
• Fresh coriander to serve
• Cooked basmati rice to serve

Instructions

1. Add the lentils, onion, tomato, ginger-garlic paste, turmeric, chilli and salt to a pot with the water.
2. Bring to a boil, then simmer for 25 minutes until the lentils break down and turn soft.
3. Mash gently with the back of a spoon to your preferred texture, adding water if needed.
4. Heat the ghee in a small pan and add the cumin seeds, dried chillies and garlic; sizzle until golden.
5. Pour the hot tempering straight over the daal — it should hiss dramatically.
6. Scatter with coriander and serve with rice.

Serving suggestions

• Best with hot basmati rice and a side of pickle or yoghurt.

Storage & reheating

Keeps for 3 days; thicken up — add water when reheating.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions