Daal Chawal
Ingredients
- 250 gtoor dal (rinsed)
- 300 gThai or basmati rice (rinsed)
- 2 tbspghee
- 1 pcOnion (finely chopped)
- 1 pcRound tomato (finely diced)
- 2 pcGarlic (minced)
- 1 tspCumin seed
- 1 tspTurmeric powder
- 1 tspHot pepper en poudre
- 1 pinchasafoetida
- 5 pccurry leaves
- 1.4 LMineral water
- 1 tspGray sea salt
- 1 tbspFresh cilantro (chopped)
- 300 gBasmati Rice (rinsed several times)
Method
A vibrant, creamy yellow lentil stew served over perfectly separated white rice grains. The bold aroma of cumin seeds tempered in hot ghee hits you the moment the pot is opened.
- 1
Rinse the toor dal in clear water. Place it in a saucepan with 750 ml of water, turmeric, and salt. Bring to a boil, then simmer over low heat. The lentils should be completely soft and start to crush under the spoon.
- 2
Rinse the basmati rice and Thai rice until the water runs clear. Cook them in 600 ml of salted water. Cover and cook over very low heat until completely absorbed. The grains should remain firm and not stick.
- 3
Heat the ghee in a small pan. Add the cumin and asafoetida. As soon as the cumin crackles, add the onion and garlic. When the onion is golden, stir in the tomato, chili, and curry leaves. Let it cook down for 5 minutes.
- 4
Pour the hot mixture (the tadka) directly onto the cooked lentils. Mix gently. The sauce should be thickened and generously coat the rice when serving. Garnish with fresh coriander.
Frequently asked questions
How do you get this dish right?
- The secret is in the Tadka: the cumin must brown but never turn black, otherwise it becomes bitter.
- If the lentils are too dry, don't hesitate to add a splash of hot water to maintain the creaminess.
How long does this dish keep?
Keeps for 3 days in the refrigerator. Lentils thicken as they cool, so add a splash of water before reheating gently.
