Daal Chawal-Step By Step Recipe

Preparing Daal Chawal

Ingredients:

• Mung Beans: 1/2 cup
• Red Split Lentil: 1/2 cup
• Salt: as per taste
• Red Chili: as per taste
• Coriander Powder: 1 teaspoon
• Turmeric: 1/2 teaspoon
• White Cumin: 1/2 teaspoon
• All Spice Powder: 1/2 teaspoon
• Tomatoes: 2 (chopped)
• Water: 2 glass
   

For Baghar:

• Oil: 3 to 4 tablespoons
• Medium Onions:
• Whole Red Chili: 5 pcs
• White Cumin: 1 teaspoon
• Green Coriander: some leaves
• Green Chilies: 2 to 3 pcs (chopped)
• Salt: as per taste
• Ground Red Chili: 1 teaspoon
• Turmeric Powder: 1/2 teaspoon
• White Cumin: 1 teaspoon
• Whole All Spice Powder: 1 tablespoon
   

Method for Lentils

1. Wash mung beans and split red lentils in a pot.
2. Add water and Mung beans and split red lentils in a pan and place on stove and add salt, chilies, turmeric, coriander powder and white cumin.
3. Mix well and add tomatoes.
4. When tomatoes and lentils are tender, swizzle with a churner.
5. When tomatoes and lentils are swizzled well, add 1/2 glass water.
6. When water simmers, add ground spices and cook for 2 minutes.
7. Tasty Mix Lentil is ready.

Method for Baghar/Tarka:

1. Heat oil in a frying pan and add chopped onions and fry to golden brown.
2. Add whole red chili, curry leaf and white cumin and cook.
3. When cumin starts crackling, add this baghar in cooked mix lentil and add chopped green coriander and green chilies.
4. Dal is ready.

Ingredients for Rice:

• Rice: 1 cup/glass
• Water: 2 cups/glasses
• Oil: 2 tablespoons
• White Cumin: 1 teaspoon
• Salt: as per taste

Method for Rice:

• Heat oil in pan for 2 to 3 minutes.
• Add cumin in hot oil.
• When cumin starts crackling, add water.
• See if water gets simmer, add salt and rice and cook on high flame.
• When water is dried, lower flame and cover pan. Place it for dam.
• As rice are cooked, delicious baghar daal chawal are ready to serve.
   

NOTE:

Soak rice for 10 to 15 minutes before cooking and during cooking, do not stir ladle unnecessarily otherwise rice will break.