Entree: Pakistan – Karachi – دال چاول ➤ Daal Chawal (Steamed basmati rice served with a spiced, simmered lentil stew)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Additional 6 min

Total 1 hr 6 min

Ingredients

Rice
- 2 cups (360 g) basmati rice, rinsed until water runs clear and soaked 20–30 minutes
- 3 cups (710 ml) water
- 2 tbsp (30 ml) ghee or vegetable oil
- 1 bay leaf (approx. 1 g)
- 1 small cinnamon stick (approx. 2 g)
- 2 green cardamom pods (approx. 1 g)

Dal
- 1 1/2 cups (300 g) red split lentils (masoor dal), rinsed
- 4 cups (950 ml) water
- 2 tbsp (30 ml) vegetable oil or ghee
- 1 medium onion, finely chopped (approx. 110 g)
- 3 cloves garlic, minced (approx. 9 g)
- 1 tbsp (15 g) fresh ginger, minced
- 1 large tomato, chopped (approx. 150 g)
- 1–2 green chilies, slit (approx. 10 g), adjust to heat preference
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander (optional)
- 1 1/2 tsp (9 g) kosher salt, adjust to taste
- 1 tsp (2 g) garam masala
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- Lemon wedges for serving

Tadka (tempering)
- 2 tbsp (30 ml) ghee or vegetable oil
- 1 tsp (2 g) cumin seeds
- 1 dried red chili (approx. 1 g)
- Pinch of asafoetida (hing), about (0.5 g), optional
- 1 small clove garlic, thinly sliced (approx. 3 g), optional

Instructions

1. Cook the rice: In a medium saucepan bring 3 cups (710 ml) water to a boil with 2 tbsp (30 ml) ghee, bay leaf, cinnamon stick, and cardamom pods. Drain soaked rice and add to the boiling water. Return to a gentle boil, reduce heat to low, cover tightly, and simmer 12–15 minutes until water is absorbed and rice is tender. Remove from heat and let rest covered 5 minutes, then fluff with a fork and discard whole spices.
2. Start the dal: In a separate pot, combine rinsed lentils and 4 cups (950 ml) water. Bring to a boil, skim any foam, then reduce to a simmer and cook 15–20 minutes until lentils are soft and breaking down.
3. Make the base for dal: While lentils cook, heat 2 tbsp (30 ml) oil or ghee in a skillet over medium heat. Add chopped onion and sauté until golden brown, about 8–10 minutes. Add minced garlic and ginger and cook 1 minute. Stir in chopped tomato and green chilies and cook until tomato softens, 5–6 minutes.
4. Combine and simmer: Add the sautéed onion-tomato mixture to the pot of cooked lentils. Stir in turmeric, ground cumin, ground coriander (if using), and salt. Simmer 5–10 minutes to allow flavors to meld, adding water 2–4 tbsp (30–60 ml) if dal becomes too thick. Finish by stirring in garam masala and chopped cilantro.
5. Prepare the tadka (tempering): In a small frying pan heat 2 tbsp (30 ml) ghee or oil until hot. Add cumin seeds, dried red chili, a pinch of asafoetida (if using), and sliced garlic (if using). Fry briefly until fragrant and cumin sizzles, about 30 seconds — do not burn.
6. Finish and serve: Pour the hot tadka over the dal, cover for a minute to let the aroma infuse, then stir. Serve the dal hot alongside the fluffy basmati rice with lemon wedges and extra cilantro.