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    Home » Recipes » Dinner

    23rd June 2020 Dinner

    Home » Recipes » Dinner

    Dal Chawal

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    My ultimate comfort food – this is a dish we grew up on. Dal Chawal or Dal Gosh Pilau is a delicious meal with succulent pieces of tender lamb in a creamy aromatic dal. This is a recipe from my mum and it is delicious! 

    Dal Chawal in plate with 2 papadams

    Bharuchi Dal Chawal 

    This recipe has been coming to the site forever.

    It is a recipe I send out to loved ones all the time.

    I am Bharuchi (from the Baruch district in India) and my husband is Surti (from the Surat district in India).

    Surti Dal Chawal is different to Bharuchi Dal Chawal.

    Some people prefer Bharuchi Dal Chawal to Surti Dal Chawal and so I am often asked for this recipe.

    So much so that I have it saved in my phone to send out any time I am asked for it.

    Lentils

    Lentils are a healthy, nourishing and cheap option for lunch/dinner.

    They have a high protein content, but also contain a good amount of starch and carbohydrate.

    What makes Dal Chawal so special?

    Dal Chawal is very flavourful and comforting. To me it screams home.

    It is so much more then a plate of food.

    It is Mum, Dad, Siblings and LOADS of screaming kids running around as high as kites because Nani gave them all sweets.

    It is joy, laughter, teasing, pinching, games and straining to hear your thoughts in a room packed to the brim with humans.

    This dish is usually made on special occasions like weddings or Eid.

    It is also made regularly in some homes just on a normal day or on a Friday (Jumuah), which is a special day for Muslims.

    t is served with papad, kachumber salad, and pickles.

    How to make Dal Chawal?

    For the Rice - Rinse and boil 1/4 cup toor daal. 
     
    You can use red lentils instead if you prefer. They don't need pre cooking.
     
    Add oil and ghee to a pan over medium heat.
     
    Add cumin seeds and daal.
     
    Then stir in the rice.
     
    Now add twice the amount of of water to rice. Add salt.
     
    Bring to a simmer and when most of the water has gone, cover the pot and leave till cooked.
     
     

    Lamb, turmeric, dagar na pool, spices, frozen garlic and ginger, onions and dal in pot

    For the Daal -

    Wash the meat (I use 2lb shoulder).
    I prefer shoulder meat because it is the most tender part but with leg meat - you get more for your money and it is moist too. Just not as moist.
     
    Add enough water to cover the lamb and add 1 tbsp of oil with 3 tsp salt, 1 small chopped onion, 1 large cinnamon stick, cloves,  peppercorns, black cardamoms, green cardamoms, star anise, Turmeric Powder, 2 cups oily toor daal, Ginger or 1 cube frozen ginger cube, 2 cube frozen Garlic or 4 Garlic Cloves crushed.
     
    Bring to a boil and simmer on low for 1 - 1.5 hours or until the toor daal has completely broken down. You can also put it in a pressure cooker for 30 minutes. 
     
     
     

    Water added to pot with ingredients

    Whole spices in oil

    In a seperate pot make the Masala -

    Heat oil/ghee, then add whole spices - cinnamon, bay leaves (I forgot to add them at this stage), black and green cardamom, cloves and peppercorns.
     
    Add 2 chopped onions and a handful of Dagar na pool. This is the key ingredient. If you smell it, you will smell the fragrance of Dal Chawal.

    Onions in pot with oil

    Dagar na pool added to onions

    Browned onions in pot with whole spices

    Once the onions have browned, add fenugreek leaves (fresh if you have it otherwise dry is fine), ginger, garlic and green chilli. Cook for a couple of minutes on medium low.
     

    Dry fenugreek added to pot

    Add tomato, 1.5 tsp cumin powder, 1.5 tsp coriander powder, 1 tsp turmeric, red chilli, mace (optional), 1/2 tsp garam masala powder, 1/2 tsp cardamom powder (optional). Simmer on low until the oil separates from the tomato.
     
    When the daal is done - add the masala to it. 

    Tomato and dry spices added on top of onions

    Oil separating from tomato in pot

    The point I realised that I forgot about the bay leaves. I heated them in a dry pan before adding them in!

    Coriander added to tomato mixture in pot

    Dal Chawal in plate with 2 papadams

    Storage

    Dal Chawal keeps well in an airtight container for up to 3 days and freezes well for up to 2 months.

    For sides, try:

    Kachumber Salad

    Onion Raita

    More Rice recipes

    Chicken Akni, One Pot Chicken and Rice

    Chicken Pulao

    Keema Rice

    One Pot Peri Peri Chicken and Rice

    One Pot Greek Lemon Chicken and Rice

    **If you make this recipe, please tag us on instagram. 

    I also think that I will make a video for this because it sounds so much more daunting then it is.

    Dal Chawal in plate with 2 papadams
    4.92 from 12 votes
    Print

    Dal Chawal

    Course Dinner, Lunch/Dinner
    Cuisine Bharuchi, Indian, South Asian
    Keyword Bharuchi Dal Chawal, Dal Chawal
    Prep Time 10 minutes
    Cook Time 1 hour 30 minutes
    Total Time 1 hour 40 minutes
    Servings 8
    Calories 247 kcal
    Author Safira

    Ingredients

    Rice

    • 1/4 cup Toor Dal
    • 1 tbsp Oil
    • 1 tbsp Ghee
    • 1 tsp Cumin Seeds
    • 1 Bay Leaf
    • 1 Cinnamon Stick
    • 2.5 cups Rice Long grain, rinsed and soaked for 30 minutes
    • 5 cups Water Boiled
    • 2.5 tsp Salt

    Dal

    • 2lb Lamb Shoulder or Leg Cut into chunks
    • 2 tbsp Oil
    • 3 tsp Salt
    • 1 small Onion Chopped into chunks
    • 1 large Cinnamon Stick
    • 12 Cloves
    • 10 Black Peppercorns
    • 10 Green Cardamoms
    • 2 Star Anise
    • 1 tsp Turmeric Powder
    • 2 cups Oily Toor Daal
    • 1 inch Ginger Crushed
    • 4 cloves Garlic Crushed
    • 2 Dry Red Chillies Cracked slightly
    • 1 piece Dagar na Phool

    Masala

    • 1 tbsp Oil
    • 1 tbsp Ghee
    • 2 Cinnamon Sticks
    • 3 Bay Leaves
    • 6 Black Peppercorns
    • 6 Cloves
    • 6 Green Cardamom Pods slightly cracked
    • 2 Black Cardamoms
    • 1 Star Anise
    • 2 large Onions chopped finely
    • Handful Dagar na Phool
    • 2 tbsp Dry Fenugreek
    • 1 inch Ginger crushed
    • 4 - 8 cloves Garlic crushed
    • 2 Green Chillies slit down the middle
    • 250 ml Plum Tomato Tin Pureed
    • 1.5 tsp Coriander Powder
    • 1.5 tsp Cumin Powder
    • 1 tsp Turmeric Powder
    • 1/2 - 1 tsp Red Chilli Powder
    • 1 peice Mace Or 1/4 tsp Ground Mace
    • 1/2 tsp Cardamom Powder
    • 1/2 tsp Garam Masala Powder

    Instructions

    Rice

    1. Rinse and boil 1/4 cup toor daal for 20 minutes.

    2. Add oil  and ghee to a pan over medium heat. Add cumin seeds, bay leaf and cinnamon stick and once frangrant and spluttering stir in the rice. Cook for 2 minutes. Pour in the water and add the salt and boiled toor daal.

    3. Bring the rice to a quick boil, and then reduce the heat to a simmer. Cover and cook for approximately 5 - 15 minutes (this time really depends on the rice you are using), till all the water has evaporated and the rice is cooked through. Top with chopped coriander and serve hot.

    Dal

    1. Add all the ingredients for the Dal to a large pot. Cover with enough water to cover all the ingredients. Bring to a boil and simmer on low for 1 - 1.5 hours or until the toor daal has completely broken down. You can also put it all in a pressure cooker for 30 minutes instead.

    Masala

    1. Heat oil/ghee in a pot over high heat.

    2. Add whole spices - star anise, cinnamon, bay leaves, black and green cardamom, cloves and peppercorns.

    3. Add the chopped onions and a handful of Dagar na pool. Turn the heat down to medium/low.

    4. Once the onions have browned (about 20 minutes over medium/low), add fenugreek, ginger, garlic and green chilli. Cook for a couple of minutes on medium low. 

    5. Add pureed tomato, 1.5 tsp cumin powder, 1.5 tsp coriander powder, 1 tsp turmeric, red chilli, mace (optional), 1/2 tsp garam masala powder, 1/2 tsp cardamom powder (optional).

    6. Simmer on low until the oil separates from the tomato. (The best way to do this is by covering and cooking on low for 15 - 20 minutes).

    7. When the daal is done and broken down - add the masala to it and 1/2 cup water. Simmer on low for 10 minutes.

    Recipe Notes

    Dagar na pool - Can be found in South Asian supermarkets. This is a key ingredient. You can skip cardamom powder and mace powder.

    Oily Toor Dal and Toor Dal are 2 different Dals and can't be used interchangeably. There are links in the post to show the ingredients.

    Using a pressure cooker to cook the Dal, will reduce the time to cook significantly. 30 minutes is enough in the pressure cooker.

    Dal - If the Dal isn't broken down completely, you can remove the meat from the pot and blend using a stick blender.

    Meat - You can use Chicken instead of Lamb.

    Nutrition Facts
    Dal Chawal
    Amount Per Serving
    Calories 247 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Saturated Fat 1g6%
    Cholesterol 4mg1%
    Sodium 1292mg56%
    Potassium 100mg3%
    Carbohydrates 43g14%
    Fiber 2g8%
    Sugar 1g1%
    Protein 5g10%
    Vitamin C 1mg1%
    Calcium 38mg4%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

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    1. AHJ says

      June 24, 2020 at 1:41 am

      I love dhaal chaawal, it was Saturday special when I was growing up, and it still definitely reminds me of home! I’m surti and I’ve never tried the Bharuchi style dhaal. Will give it a go now 👍🏽

      Can you recommend any specific shops where I can get the Dagar Phool? (In Leicester). Thanks!

      Reply
      • Safira says

        June 24, 2020 at 11:45 am

        I hope you enjoy it! It reminds me of home so much too.
        Dagar Pool - I have brought it from A1 and Yours before. I think Pak has it too but I haven't been to Pak in a really long time so can't be sure.

        Reply
    2. kim says

      June 27, 2020 at 12:29 pm

      5 stars
      Such a great dinner option! This recipe was easy to follow and so tasty! I'll definitely be making again.

      Reply
      • Safira says

        July 27, 2020 at 1:20 pm

        So glad you liked it Kim! Thank you for your review/comment. 🙂

        Reply
    3. Ann says

      July 05, 2020 at 8:48 am

      I cannot get oily toor dal anywhere and as I have all the other ingredients waiting and ready can I use regular toor dal instead?
      Thank you.

      Reply
      • Safira says

        July 05, 2020 at 12:31 pm

        Yes they will work fine. 🙂

        Reply
    4. Ann says

      July 09, 2020 at 2:27 pm

      I followed this recipe and it was delicious, I will be making this again.
      Is there any other recipes you can post using Dagar Na phool.
      I would like to try others.

      Thank you,
      Ann

      Reply
      • Safira says

        July 09, 2020 at 4:20 pm

        Hi Ann,
        So glad you enjoyed it! There isn't at the moment. I have a Haleem recipe coming which Dagar na Phool can be added to as an optional ingredient.

        Reply
    5. Ann says

      July 09, 2020 at 2:29 pm

      I made this recipe which the whole family thought was lovely
      Have you any more recipes using Dagar na Phool

      Reply
      • Safira says

        July 09, 2020 at 4:21 pm

        So glad to hear it!

        Reply
    6. Danielle Wolter says

      July 20, 2020 at 12:29 pm

      5 stars
      The flavors in this were just incredible! I love lamb so was very excited to make this. And it turned out perfect!

      Reply
      • Safira says

        July 27, 2020 at 1:18 pm

        Glad you enjoyed this Danielle!

        Reply
    7. Gina @ Running to the Kitchen says

      July 27, 2020 at 12:48 pm

      Can't wait to give this one a try! I've been making so many dals, just love all the big flavors!

      Reply
      • Safira says

        July 27, 2020 at 12:55 pm

        Hope you love it!

        Reply
    8. Bintu | Recipes From A Pantry says

      July 27, 2020 at 1:06 pm

      5 stars
      What a delicious and comforting meal! My mouth is watering at the thought of it so will definitely be trying this!

      Reply
      • Safira says

        July 27, 2020 at 1:18 pm

        I hope you love it as much as we do. It really is a recipe that means 'home' to us.:)

        Reply
    9. Yasmin says

      September 25, 2020 at 1:48 pm

      Salaams and thank you. Can I use chicken for this recipe and if so I assume a whole chicken cut in pieces would be equivalent to the amount of lamb you use?

      Reply
      • Safira says

        September 25, 2020 at 2:52 pm

        Yes Chicken works really well and 1 chicken is perfect. xx

        Reply
    10. S says

      December 01, 2020 at 12:03 pm

      Assalaamu’alaykum sis, just about to try this out.

      For the dagaar na phool do I chop fine/ground or just just leave it as it is?

      Thank you! X

      Reply
      • Safira says

        December 04, 2020 at 9:54 am

        Waalaykumusalam,
        So sorry, just saw this. We had no internet for the past 4 days.
        Just leave it as it is. x

        Reply
    11. Neil says

      December 05, 2020 at 4:01 pm

      Hello,

      Little bit uncertain " Rinse and boil 1/4 cup toor daal" what do you do with this add it to rice before or after it has cooked.

      Reply
      • Safira says

        December 05, 2020 at 4:51 pm

        Hi Neil,
        Apologies for the confusion. I have updated the instructions. After it is boiled, add it to the rice before it is cooked.
        🙂

        Reply
    12. Neil says

      December 05, 2020 at 5:21 pm

      Thanks, sorry for double post.

      Reply
    13. Arif says

      December 06, 2020 at 9:38 am

      5 stars
      This was always my friday meal. This recipe is sublime.
      Cant wait to have it again.

      Reply
      • Safira says

        December 06, 2020 at 10:13 am

        Glad you liked it. Thank you for your comment. 🙂

        Reply
    14. romeo says

      February 21, 2021 at 4:53 am

      5 stars
      yummy and tasty forever the taste of dalchawal. thanks

      Reply
      • Safira says

        February 21, 2021 at 2:28 pm

        You're welcome. Thank you 🙂

        Reply

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