Ultimate Desi Dal Chawal Recipe | Simple & Comforting Dal Chawal | Homestyle Lentil Rice Recipe скачать в хорошем качестве

Ultimate Desi Dal Chawal Recipe | Simple & Comforting Dal Chawal | Homestyle Lentil Rice Recipe

Enjoy the ultimate comfort food — Desi Dal Chawal! A simple, tasty, and heartwarming recipe made with perfectly cooked lentils and fluffy rice. This easy Dal Chawal recipe is full of authentic desi flavors and perfect for lunch or dinner. In this video, you’ll learn: ✅ How to make perfect Dal Chawal step-by-step ✅ Tips for getting the right dal texture and flavor ✅ Easy homemade tadka for that restaurant-style aroma A must-try desi comfort meal everyone loves! Ingredients (Serves 3–4) For the Dal 1 cup yellow split moong dal or 1 cup masoor dal (washed) 3 cups water (for pressure cooking) ½ tsp turmeric (haldi) 1 tsp salt (adjust to taste) 1 tbsp oil or ghee 1 small tomato, finely chopped (optional) 1 small onion, finely chopped (optional) For the Tadka (tempering) 2 tbsp ghee or oil 1 tsp cumin seeds (zeera) 2–3 garlic cloves, thinly sliced (optional) 1 green chili, slit (optional) ¼ tsp red chili powder (adjust) ½ tsp garam masala (optional) A pinch of asafoetida (hing) — optional but authentic Fresh coriander (cilantro), chopped — for garnish 1 tsp lemon juice (optional) For the Rice (Chawal) 1 cup basmati rice, rinsed until water runs clear 2 cups water ½ tsp salt 1 tsp oil or butter Equipment Pressure cooker OR pot for dal Medium saucepan for rice OR rice cooker Small frying pan for tadka (if doing separate) Spoon, chopping board, knives Rinse the dal 3–4 times until water runs clear. Soak 10–15 minutes if you like (optional). Rinse rice until clear, drain and set aside. Chop onion, tomato, garlic, and coriander. In pressure cooker: add washed dal, 3 cups water, turmeric, salt, and 1 tbsp oil/ghee. Add chopped tomato/onion if using. Close lid and cook: 2–3 whistles for moong dal (soft), or 3–4 whistles for masoor — then let pressure release naturally for 5–7 minutes. If using pot: simmer on medium-low, covered, stirring occasionally until dal is soft (about 30–40 minutes). Add water if too thick. Once cooked, open and mash lightly with a whisk or spoon for creamy texture. Adjust consistency by adding hot water if required — dal should be pourable but not watery. Heat 2 tbsp ghee/oil in a small pan on medium heat. Add cumin seeds — wait until they sizzle. Add sliced garlic and sauté until light golden (if using). Add green chili. Sprinkle a pinch of hing, then add red chili powder and garam masala — stir quickly for 5 seconds (don’t burn the spices). Pour this hot tadka immediately over the cooked dal. Cover the dal for 30 seconds so aroma infuses. Stir, add chopped coriander and a squeeze of lemon (if liked). In a pot: bring 2 cups water to boil with ½ tsp salt and 1 tsp oil. Add rinsed basmati rice, stir once, cover and reduce heat to low. Cook 12–15 minutes until water is absorbed. Turn off heat and let rest covered for 5 minutes. Fluff with a fork. If using a rice cooker: follow your cooker instructions, usually 1:2 rice:water ratio. Place a portion of rice on the plate. Pour hot dal over the rice or serve dal in a bowl alongside. Garnish with coriander, a drizzle of ghee, and fried chillies or papad on the side if desired Serve hot with salad, achar, or yogurt. #DalChawal #DesiFood #ComfortFood #PakistaniFood #IndianFood #HomemadeRecipe #TadkaDal #RiceRecipe #EasyDinner