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Home ยป Recipes ยป Dinner ยป Indian

Published: Jun 23, 2020. Post Updated: Jan 30, 2025

Home ยป Recipes ยป Dinner ยป Indian

Daal Gosht Chawal - Lentils with Lamb and Rice

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Daal Gosht Chawal - Lentils with Lamb and Rice - This is the ultimate comfort food and a dish we grew up on. It is a part of Indian cuisine. Dal Chawal or Dal Gosh Pilau is a delicious meal with succulent pieces of tender lamb in a creamy aromatic dal. It is served with fragrant Basmati Rice and is often served on special occasions. This is my mums recipe and it is delicious! 

Dal chawal in plate with popodums

bharuchi daal chawal 

This recipe has been coming to the site forever! It is a recipe I send out to loved ones all the time and it is traditional food in many South Asian homes.

I am Bharuchi (from the Bharuch 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. 

Dal Chawal is often made for celebratory meals or even a lively weekend! This isn't really a go-to weeknight meal as it does take a long time to come together.

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. 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 on a Friday (Jumuah), which is a special day for Muslims.

This recipe is most often served with papad, kachumber salad, and pickles.

Ingredients in Dal Chawal

I would love to say that this recipe is made with simple ingredients but it actually has an extensive list of ingredients. Please don't let that put you off though because the recipe itself is super easy!

Rice - Chawal Ingredients

Toor Dal - Pigeon Peas. You can also use split red lentils.

Basmati Rice - A long grained aged basmati Rice.

Onion - Either White or Red.

Whole Spices - Cumin Seeds, Bay Leaf and Cinnamon Stick.

Salt - 1 teaspoon per cup of Rice.

Ghee/Oil - You can add either or both.

Water - Twice the amount of Water to rice.

Daal Ingredients

Lentils - Split Pigeon Peas (Oily Toor Dal)

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. These break down completely to form a smooth creamy Dal.

Lamb - I use Lamb Shoulder as it is very tender. You can use any cut of Lamb or even Sheep meat. 

Oil - You don't need much oil here. Just a drizzle.

Onion - Use White or Red. 

Whole Spices - Cinnamon, Cloves, Peppercorns, Cardamom, Star Anise.

Dagar na Phool - This is also known as Kalpas or Black Stone Flower. 

Ginger and Garlic - Use fresh, frozen or ready made pastes. The frozen blocks are usually quite watered down so I either make my own or use a block each more.

Dry Red Chillies - These are added to the Daal. These are optional.

Masala Ingredients

Oil - Or Ghee or both.

Whole Spices - Bay Leaf, Cinnamon Sticks, Black Peppercorns, Cloves, Black and Green Cardamom, Star Anise.

Kasuri Methi - Dry Fenugreek. You can also use chopped fresh Fenugreek leaves. This is optional and can be omitted

Ginger, Garlic and Green Chillies - Frozen, fresh or pastes.

Tomatoes - I use pureed Plum Tomatoes. You can use fresh Tomatoes that are chopped finely or grated.

Ground Spices - Coriander, Cumin, Turmeric, Red Chilli Powder, Mace, Cardamom, Garam Masala Powder.

Bullet Chillies - These add a slight kick.

What is Dagar na Phool?

Dagar Phool, Black Stone Flower or Kalpasi (Parmotrema Perlatum) is a species of lichen that is used as a spice in Indian cooking. Mainly in meat dishes.

When this herb comes into contact with oil and is cooked, it releases a smoky, earthy flavour.

In this recipe, this is a key ingredient. If you smell it, you will smell the fragrance of Dal Chawal.

how to make dal chawal

The full recipe with ingredient measurements can be found in the recipe card at the bottom of the page:

For the Rice 

Rice ingredinets on table

Rinse and boil ยผ cup toor daal. 

Daal in water in a pot

Add oil and ghee to a pan over medium heat.

Ghee and Oil in pot

Add cumin seeds, bay leaf, cinnamon and onions.

Whole Spices in Oil and Ghee

 

Onions added to Oil in pot

Cook till golden.

Then add daal.

Stir in the rice.

Rice added to pot

Now add twice the amount of of water to rice (in cups of water). 

Water added to ingredients in pot

Add salt.

Bring to a simmer and when most of the water has gone, cover the pot and leave undisturbed till cooked. (Around 20 - 30 minutes).

Rice being stirred in pot

Dal and Rice in pot with most water evaporated

For the Daal 

Daal ingredients on table

Wash the meat.

Add whole Spices to Oil and Ghee in pot. Once fragrant, add the Onions. Cook till golden brown.

Whole Spices added to pot with Oil and Ghee

Onions added to pot

Add the Lamb and sear.

Then add Ginger and Garlic.

Add salt, turmeric, 2 cups oily toor daal.

Lamb added to pot

Lamb in pot

Ginger and Garlic added to meat

Daal added to pot

Spices added to pot with lamb and daal

 

Add enough water to cover the lamb.

Bring to a boil and simmer on low for 1 - 1.5 hours or until the toor daal has completely broken down. Or you can put it in a pressure cooker for 30 minutes. 

For the Masala 

Masala ingredients on table

Note - We also use Fenugreek - dry or fresh.

Ghee and Oil in pot

Heat oil/ghee, then add whole spices - cinnamon, bay leaves, black and green cardamom, cloves and peppercorns.

Whole Spices added to Oil and Ghee

Add 2 chopped onions, a handful of Dagar na phool and 2 Bullet Chillies.

Once the onions have browned, add methi (dry fenugereek) if using, ginger, garlic and green chilli. Cook for a couple of minutes on medium low.

Onions in pot with oil

Dagar na pool added to onions

Bullet Chillies, Onions and Ginger and Garlic in pot

Spices added to pot

Onions cooking in oil and ghee

Browned onions in pot

Add tomato and ground spices. Simmer on low until the oil separates from the tomato.

Tomatoes added to pot

Dagar na phool added to pot

Spices added to pot

Oil separating from tomato in pot

Tomatoes cooking in pot

When the daal is done - add the masala to it and stir through. Simmer for 10 minutes and then serve hot with rice.

Masala added to Daal

Daal in pot

Daal in serving dish

Dal Chawal in a plate

Daal Chawal in dish with rice and papadum to side

Tips to make Daal Chawal

Lemon Juice - Some people like to add a squeeze of Lemon Juice at the end to add some zing.

Curry Leaves - Curry Leaves work really well with Daal. You can add it in the Masala part of the recipe when the other whole spices are added. Or you can temper them in Oil seperately and pour over the Daal. 

Doodhi - Add peeled and chopped Bottle Gourd to the Dal when boiling and then either leave it whole or blend it. This adds flavour and also thickens the Dal.

How to make it in a Electric Pressure Cooker 

This is an easy Dal recipe but what makes it even easier, is to let a pressure cooker do most of the work. Simply add all the ingredients for the Dal part of the recipe to a pressure cooker and boil for 30 minutes.

Storage

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

Thaw overnight in the fridge and reheat in the microwave or stove. Ensure it is piping hot all the way through before serving.

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

Did you make this recipe? I'd love to hear about it! Please comment and leave a 5-star๐ŸŒŸ rating below. You can also follow us on instagram and subscribe to our newsletter to get our latest recipes.

Dal chawal in plate with popodums

Daal Gosht Chawal - Lentils with Lamb and Rice

Safira
Daal Gosht Chawal - Lentils with Lamb and Rice-ย This is the ultimate comfort food and a dish we grew up on. It is a part of Indian cuisine. Dal Chawal or Dal Gosh Pilau is a delicious meal with succulent pieces of tender lamb in a creamy aromatic dal. It is served with fragrantย Basmati Riceย and is often served on special occasions. This is my mums recipe and it is delicious!ย 
5 from 16 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 1 hour hr 30 minutes mins
Total Time 1 hour hr 40 minutes mins
Course Dinner, Lunch/Dinner
Cuisine Bharuchi, Indian, South Asian
Servings 8
Calories 247 kcal

Ingredients
  

Rice

  • ยผ cup Toor Dal
  • 1 tablespoon Oil
  • 2 tablespoon Ghee
  • 1 teaspoon Cumin Seeds
  • 1 Bay Leaf
  • 1 Cinnamon Stick
  • ยฝ Onion diced
  • 2.5 cups Rice Long grain, rinsed and soaked for 30 minutes
  • 5 cups Water Boiled
  • 2.5 teaspoon Salt

Dal

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

Masala

  • 3 tablespoon Oil
  • 2 tablespoon Ghee
  • 2 Cinnamon Sticks
  • 3 Bay Leaves
  • 6 Black Peppercorns
  • 6 Cloves
  • 4 Green Cardamom Pods slightly cracked
  • 2 Black Cardamoms
  • 1 Star Anise
  • 2 large Onions chopped finely
  • Handful Dagar na Phool
  • 2 tablespoon Dry Fenugreek Optional
  • 1 inch Ginger crushed
  • 8 cloves Garlic crushed
  • 2 Green Chillies slit down the middle
  • 250 ml Plum Tomato Tin Pureed
  • 1 ยฝ teaspoon Coriander Powder
  • 1 ยฝ teaspoon Cumin Powder
  • ยฝ teaspoon Turmeric Powder
  • 1 teaspoon Red Chilli Powder
  • โ…› teaspoon Ground Mace or whole Mace ground to a powder
  • ยผ teaspoon Cardamom Powder
  • 1 teaspoon Garam Masala Powder
  • Bullet Chillies

Toppings

  • Coriander Leaves Chopped

Instructions
 

Rice

  • Rinse and boil ยผ cupย toor daal for 20 minutes.
  • Add oil ย and ghee to a pan over medium heat. Add cumin seeds, bay leaf and cinnamon stick and once frangrant and spluttering, add onions. Cook till golden brown. Then stir in the rice. Cook for 2 minutes. Pour in the water and add the salt and boiled toor daal.
  • Bring the rice to a quick boil, and then reduce the heat to a simmer. Cover and cook for approximately 15 - 25 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

  • Add whole Spices to Oil and Ghee to a large pot. Once fragrant, add the Onions. Cook till golden brown. Add the Lamb and sear. Then add Ginger and Garlic.
  • Add salt, turmeric, 2 cups oily toor daal.
  • 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.
    Tip - You can also put it all in a pressure cooker for 30 minutes instead.

Masala

  • Heat oil/ghee in a pot over high heat.
  • Add whole spices - star anise, cinnamon, bay leaves, black and green cardamom, cloves and peppercorns.
  • Add 2 chopped onions, a handful of Dagar na phool and 2 Bullet Chillies.
  • Once the onions have browned, add methi (dry fenugereek) if using, ginger, garlic and green chilli. Cook for a couple of minutes on medium low.
  • Add pureed tomato, 1.5 teaspoon cumin powder, 1.5 teaspoon coriander powder, 1 teaspoon turmeric, red chilli, mace (optional), ยฝ teaspoon garam masala powder, ยฝ teaspoon cardamom powder (optional).
  • Simmer on low until the oil separates from the tomato. (The best way to do this is to bring to a rapid boil and then covering and cooking on low for 15 - 20 minutes).
  • When the daal is done and broken down - add the masala to it and ยฝ cup water along with some Bullet Chillies. Simmer on medium for 10 minutes.
  • Add 2 chopped onions, a handful of Dagar na phool and 2 Bullet Chillies.
    Once the onions have browned, add methi (dry fenugereek) if using, ginger, garlic and green chilli. Cook for a couple of minutes on medium low.

Notes

Tips to make Dal Chawal

Lemon Juice - Some people like to add a squeeze of Lemon Juice at the end to add some zing.
Curry Leaves - Curry Leaves work really well with Daal. You can add it in the Masala part of the recipe when the other whole spices are added. Or you can temper them in Oil seperately and pour over the Daal. 
Doodhi - Add peeled and chopped Bottle Gourd to the Dal when boiling and then either leave it whole or blend it. This adds flavour and also thickens the Dal.

How to make Dal Chawal in a Electric Pressure Cooker 

This is an easy Dal recipe but what makes it even easier, is to let a pressure cooker do most of the work. Simply add all the ingredients for the Dal part of the recipe to a pressure cooker and boil for 30 minutes.

storage

Dal Chawal keeps well in an airtight container for up to 3 days and freezes well for up to 2 months.
Thaw overnght in the fridge and reheat in the microwave or stove. Ensure it is piping hot all the way through before serving.

 

Nutrition

Calories: 247kcalCarbohydrates: 43gProtein: 5gFat: 6gSaturated Fat: 1gCholesterol: 4mgSodium: 1292mgPotassium: 100mgFiber: 2gSugar: 1gVitamin C: 1mgCalcium: 38mgIron: 1mg
Keyword Bharuchi Dal Chawal, Dal Chawal
Tried this recipe?Let us know how it was!

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Comments

    5 from 16 votes (11 ratings without comment)

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    Recipe Rating




  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! Iโ€™m surti and Iโ€™ve never tried the Bharuchi style dhaal. Will give it a go now ๐Ÿ‘๐Ÿฝ

    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. ๐Ÿ™‚

      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. ๐Ÿ™‚

      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

    Assalaamuโ€™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.
      ๐Ÿ™‚

      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. ๐Ÿ™‚

      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 ๐Ÿ™‚

      Reply

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hey...Iโ€™m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

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