Daal Chawal

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.

• Prep time: 15 min
• Cook time: 60 min
• Difficulty: Easy
• Calories: 851
• Protein: 27 g
• Carbs: 151 g
• Fat: 10 g

Ingredients

• 250 g toor dal ( rinsed )
• 300 g Thai or basmati rice ( rinsed )
• 2 tbsp ghee
• 1 piece Onion ( finely chopped )
• 1 piece Round tomato ( finely diced )
• 2 piece Garlic ( minced )
• 1 tsp Cumin seed
• 1 tsp Turmeric powder
• 1 tsp Hot pepper en poudre
• 1 pinch asafoetida
• 5 piece curry leaves
• 1.4 L Mineral water
• 1 tsp Gray sea salt
• 1 tbsp Fresh cilantro ( chopped )
• 300 g Basmati Rice ( rinsed several times )

Instructions

1. Cooking the lentils

   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. Rice preparation

   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. The Tadka (tempering)

   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. Final assembly

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator. Lentils thicken as they cool, so add a splash of water before reheating gently.