Pakistani Daal Chawal
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A comforting Pakistani-style meal of creamy spiced lentils served with steamed rice. The source provides only the dish name and hashtags, so the ingredient quantities and method below are a low-confidence reconstruction rather than an extracted recipe.
- Time
- 60 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- South Asian
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 190 g
- 280 g
- 1.18 kg
- 110 g
- 240 g
- 12 g
- 6 g
- 40 g
- 1 g
- 2 g
- 1 g
- 2 g
- 2 g
- 4 g
- 15 g
Weights are estimates. Together, the ingredients weigh about 2.09 kg before cooking, which is about 525 g per serving.
Steps
Rinse the lentils under cool running water until the water is mostly clear. Place them in a saucepan with about 3 cups of water, the turmeric, and a little salt.
Bring the lentils to a boil over medium-high heat, then reduce the heat to low. Partially cover and simmer for 20–25 minutes, stirring occasionally, until the lentils are completely soft and can be mashed easily. Add a little water if they become too thick.
While the lentils cook, place the rinsed basmati rice in a separate saucepan with about 2 cups of water and a pinch of salt. Bring to a boil, then cover, reduce the heat to very low, and cook for 12–15 minutes, until the water is absorbed and the grains are tender.
Remove the rice from the heat and let it stand, covered, for 5 minutes. Fluff gently with a fork so the grains remain separate.
Heat 1 tablespoon of the oil in a skillet over medium heat. Add the chopped onion and cook for 5–7 minutes, stirring occasionally, until softened and golden at the edges.
Add the garlic and ginger to the onion. Cook for about 1 minute, stirring constantly, until fragrant but not browned.
Add the chopped tomatoes, ground cumin, and red chili powder. Cook for 5–8 minutes, stirring occasionally, until the tomatoes break down and the oil begins to separate from the masala.
Stir the tomato masala into the cooked lentils. Simmer uncovered for 5 minutes, adjusting the consistency with water until the dal is thick but pourable. Taste and adjust the salt.
For the tempering, heat the remaining 2 tablespoons of oil in a small skillet over medium heat. Add the whole cumin seeds and dried red chilies. Fry for 30–60 seconds, until the cumin sizzles and smells nutty; do not let the spices burn.
Pour the hot tempering over the dal and gently swirl it through. Garnish with cilantro and, if desired, lemon juice.
Serve the dal hot alongside the steamed basmati rice.
Notes
The supplied source contains no written ingredient list, measurements, transcript, or visible recipe text. The title and hashtags indicate Pakistani daal chawal, but do not establish a definitive recipe. The word “koyla” may suggest a charcoal-smoked or charcoal-cooked preparation; no reliable details were provided to reproduce that technique.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 531
- Protein
- 18 g
- Carbs
- 89 g
- Fat
- 11 g
- Fiber
- 8 g
Where the calories come from
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