🇵🇰 Pakistan recipe
Dal Chawal
Dal chawal — lentils and rice — is the most fundamental meal in Pakistan, a dish eaten daily in households across every province and economic class. It is comfort food in its purest form: soft, warmly spiced lentils ladled over fluffy steamed rice, crowned with a fragrant tadka (tempering) of cumin, garlic, and dried chilies sizzled in ghee. This simple combination has sustained families for generations and remains the meal people crave most when away from home.
Prep10 mins
Cook30 mins
Serves4
Difficultyeasy
Ingredients
- 200g masoor dal (red lentils) or moong dal (yellow lentils), washed
- 1 medium onion, finely chopped
- 1 medium tomato, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 0.5 teaspoon Kashmiri red chili powder
- 700ml water
- Salt to taste
- For the tadka (tempering):
- 3 tablespoons ghee
- 1 teaspoon cumin seeds
- 4 cloves garlic, thinly sliced
- 2 dried red chilies, broken in half
- 0.5 teaspoon red chili flakes
- For serving: 400g basmati rice, cooked separately
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 340
- Protein
- 14 g
- Carbs
- 52 g
- Fat
- 6 g
