pakistanilentilsveganricebeginnerquick dinnertempered spices

Daal Chawal

Name: Daal Chawal
Prep time: 8 min
Cook time: 17 min
Total time: 30 min
Yield: 2
Cuisine: Pakistani
Ingredients: 140 g yellow lentils (split moong or masoor), rinsed; 700 ml water; 1/2 tsp ground turmeric; 1 tsp salt; 140 g basmati rice; 300 ml water; 1/4 tsp salt; 2 tbsp neutral oil; 120 g onion, finely sliced; 1 tsp cumin seeds; 1/2 tsp mustard seeds; 2 cloves (10 g) garlic, finely chopped; 1/4 tsp red chilli flakes; 2 tbsp fresh coriander, chopped; 2 wedges lemon wedges

This simple daal chawal is warm, comforting, and full of flavor despite its short ingredient list. Soft yellow lentils scented with turmeric and a sizzling cumin-mustard tarka are served with fluffy basmati rice for a classic Pakistani meal that is both light and satisfying.

30 min

2 servings

510 kcal

Pakistani

Ingredients

Masoor daal

140 gyellow lentils (split moong or masoor), rinsed
700 mlwater
1/2 tspground turmeric
1 tspsalt

Chawal

140 gbasmati rice
300 mlwater
1/4 tspsalt

Tarka

2 tbspneutral oil
120 gonion, finely sliced
1 tspcumin seeds
1/2 tspmustard seeds
2 cloves (10 g)garlic, finely chopped
1/4 tspred chilli flakes
2 tbspfresh coriander, chopped
2 wedgeslemon wedges

Instructions

1
Rinse the yellow lentils under cold water until the water runs mostly clear. Put them in a saucepan with the water, ground turmeric, and salt. Bring to a boil over medium-high heat, skimming off any foam if needed.
2
As soon as the lentils come to a boil, reduce to a gentle simmer and cook for 14-16 minutes, stirring once or twice, until the lentils are soft and beginning to break down. If they look too thick before they are tender, add a splash of water. For beginner-friendly daal, aim for a loose, spoonable consistency rather than a dry one.
3
While the daal cooks, rinse the basmati rice until the water is clearer. Combine it in a second pot with the water and salt. Bring to a boil, then cover tightly, reduce to low, and cook for 10 minutes. Turn off the heat and let it stand, covered, for 5 minutes so the grains finish steaming and stay separate.
4
Heat the neutral oil in a small frying pan over medium heat. Add the onion and cook for 5-6 minutes, stirring often, until softened and golden at the edges. Add the cumin seeds and mustard seeds; let them sizzle for 20-30 seconds until fragrant and the mustard seeds begin to pop. Stir in the garlic and red chilli flakes for 20 seconds more; do not let the garlic brown deeply or it can turn bitter.
5
Pour the hot tarka into the simmered daal carefully; it should sizzle on contact. Stir well and simmer for 1-2 minutes so the flavors meld. Taste and adjust salt if needed. The finished daal should coat a spoon but still flow easily.
6
Fluff the rice with a fork. Divide the rice between 2 bowls or plates, spoon the daal over or alongside, and finish with fresh coriander. Serve immediately with lemon wedges for squeezing over at the table.

Nutrition per serving

510 kcal

Calories

18g

Protein

78g

Carbs

14g

Fat

10g

Fiber

Notes

•Split moong cooks fastest and is ideal for the 30-minute target; if using chana dal or toor dal, the total time will be longer.
•For a richer traditional flavor, ghee is often used in the tarka, but oil keeps this version fully vegan.
•If you prefer thinner daal for pouring over rice, stir in 30-60 ml hot water at the end.
•A small side of pickle or sliced cucumber makes this a complete everyday meal.

Background

Daal chawal is one of the most beloved everyday meals across Pakistan, valued for being affordable, nourishing, and deeply comforting. Variations differ by region and household, but the pairing of lentils and rice is a staple of home cooking, often finished with a fragrant tarka of spices fried in oil or ghee.

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