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Pakistani
Daal Chawal Lunch Bowl
40 min total10 prep30 cook4 servings400 cal
VegetarianVeganClassic
Comforting yellow lentils simmered soft and finished with a sizzling garlic-cumin tempering, served over fluffy steamed rice. A humble, nourishing everyday lunch that is naturally vegan.
Ingredients
pantry
- 1.5 cupyellow lentils (masoor or moong)
- 2 cupbasmati rice
- 1 tspcumin seeds
- 0.5 tspturmeric
- 1 tspred chili powder
- 3 tbspvegetable oil
- 1.5 tspsalt
produce
- 1onion
- 1tomato
- 5 clovegarlic
- 1lemon
Steps
- Rinse the lentils and add to a pot with turmeric, salt, chopped tomato, and 4 cups water.
- Bring to a boil, skim the foam, then simmer until the lentils are soft, about 20 minutes.
- Meanwhile, rinse the rice and cook it separately until fluffy and set aside.
- Lightly mash some of the cooked dal against the side of the pot for a creamier texture.
- Thinly slice the onion and the garlic.
- Heat the oil in a small pan for the tempering.
- Add the cumin seeds, then the onion, and fry until golden.
- Add the sliced garlic and red chili powder and fry until the garlic is golden and fragrant.
- Pour the sizzling tempering over the dal and stir once.
- Finish the dal with a squeeze of lemon and adjust the salt.
- Spoon the rice into bowls and ladle the dal over the top to serve.
Tips
- Skim the foam while the dal boils for a cleaner taste and smoother texture.
- The tempering (tarka) is essential — fry the garlic just to golden, not burnt.
- Mash a bit of the cooked dal against the pot for a creamier consistency.
- Add a squeeze of lemon at the end to brighten the whole dish.
