Entree: Pakistan – Lahore Street Food – دال چاول ➤ Dāl Chāwal (Comforting spiced lentils served with steamed basmati rice)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr

Total 1 hr 25 min

Ingredients

- 1 1/2 cups (300 g) split red lentils (masoor dal), rinsed
- 2 cups (370 g) basmati rice, rinsed and soaked 20–30 minutes
- 6 cups (1.4 L) water for cooking the dal, plus more as needed
- 3 tbsp (45 ml) vegetable oil or ghee for the dal
- 3 tbsp (45 g) ghee or clarified butter for tempering
- 1 large onion, finely sliced (about 8 oz / 225 g)
- 2 medium tomatoes, chopped (about 8 oz / 225 g)
- 1 tbsp (15 g) ginger paste
- 1 tbsp (15 g) garlic paste
- 1 tsp (2 g) cumin seeds
- 1 tsp (2 g) turmeric powder
- 1 tsp (4 g) red chili powder (adjust to taste)
- 1 tsp (4 g) ground coriander
- 1 tsp (4 g) garam masala, divided
- 1–2 green chilies, slit (optional)
- 1 tsp (6 g) salt, or to taste
- 2 tbsp (30 g) fresh cilantro, chopped for garnish
- 2 tbsp (30 g) fried onions for garnish (optional)
- 3 cups (700 ml) water for rice cooking
- 1/2 tsp (3 g) salt for rice

Instructions

1. Step 1: In a large pot, combine the rinsed lentils with 6 cups (1.4 L) water, turmeric, and 1 tsp (6 g) salt; bring to a boil, then reduce to a simmer and cook uncovered 20–25 minutes until lentils are soft and breaking down. Skim any foam.
2. Step 2: While lentils cook, heat 3 tbsp (45 ml) oil or ghee in a skillet over medium heat. Add cumin seeds and sliced onion; sauté until deep golden brown, about 10–12 minutes.
3. Step 3: Add ginger and garlic pastes to the onions; cook 1–2 minutes until fragrant. Stir in chopped tomatoes, red chili powder, ground coriander, and half the garam masala; cook until tomatoes break down and oil separates slightly, 6–8 minutes.
4. Step 4: Transfer the tomato-onion mixture into the simmering dal, stir well, and adjust consistency with reserved water: simmer 5–10 minutes so flavors meld. Add slit green chilies if using and adjust salt and spices.
5. Step 5: For the rice, bring 3 cups (700 ml) water to a boil in a saucepan with 1/2 tsp (3 g) salt. Drain soaked rice and add to boiling water. Cook uncovered on medium-high until water is nearly absorbed and grains show a split (about 6–8 minutes), then reduce heat to low, cover tightly, and steam 8–10 minutes. Fluff with a fork.
6. Step 6: For the final tempering, heat 3 tbsp (45 g) ghee in a small pan until sizzling. Add a pinch of red chili powder and the remaining garam masala; pour hot ghee over the finished dal for aroma.
7. Step 7: Serve the daal hot over or alongside steamed basmati rice, garnished with chopped cilantro and fried onions.