Name: Daal Gosht Chawal - Lentils with Lamb and Rice
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Ingredients: 1/4 cup Toor Dal; 1 tbsp Oil; 2 tbsp Ghee; 1 tsp Cumin Seeds; 1 Bay Leaf; 1 Cinnamon Stick; 1/2 Onion (diced); 2.5 cups Rice (Long grain, rinsed and soaked for 30 minutes); 5 cups Water (Boiled); 2.5 tsp Salt; 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; 7 Green Cardamoms; 2 Star Anise; 1 tsp 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; 3 tbsp Oil; 2 tbsp Ghee; 2 Cinnamon Sticks; 3 Bay Leaves; 6 Black Peppercorns

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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!

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

Rinse and boil ¼ cup toor daal.

Add oil and ghee to a pan over medium heat.

Add cumin seeds, bay leaf, cinnamon and onions.

Cook till golden.

Then add daal.

Stir in the rice.

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

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).

For the Daal

Wash the meat.

Add whole Spices to Oil and Ghee in 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.

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

Note - We also use Fenugreek - dry or fresh.

Heat oil/ghee, then add whole spices - 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 tomato and ground spices. Simmer on low until the oil separates from the tomato.

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

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

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Daal Gosht Chawal - Lentils with Lamb and Rice

Safira

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!

5 from 16 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 1 30

Total Time 1 40

Course Dinner, Lunch/Dinner

Cuisine Bharuchi, Indian, South Asian

Servings

Calories 247 kcal

Ingredients

Rice

¼ cup Toor Dal
1 tablespoon Oil
2 tablespoon Ghee
1 teaspoon Cumin Seeds
1 Bay Leaf
1 Cinnamon Stick
½ 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 ½ teaspoon Coriander Powder
1 ½ teaspoon Cumin Powder
½ teaspoon Turmeric Powder
1 teaspoon Red Chilli Powder
⅛ teaspoon Ground Mace or whole Mace ground to a powder
¼ teaspoon Cardamom Powder
1 teaspoon Garam Masala Powder
Bullet Chillies

Toppings

Coriander Leaves Chopped

Instructions

Rice

Rinse and boil ¼ cup toor daal for 20 minutes.
Add oil 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), ½ teaspoon garam masala powder, ½ 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 ½ 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.

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

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

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Comments

5 from 16 votes (11 ratings without comment)

Daal Gosht Chawal - Lentils with Lamb and Rice

bharuchi daal chawal

what makes dal chawal so special?