Indian comfort food – dhal chawal (lentils with rice)

As the title suggests this is the Indian equivalent to chicken soup.  Ask many an Indian and they will extol the virtues of dhal chawal as most of us were brought up on something similar through our childhood.  Anna and I revert to it as it is one of the simplest dishes to make and thoroughly satisfying and comforting.

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Mixed dhal

What do I need to make it?

  • 1/2 cup tuar dhal
  • 1/4 cup moong dhal
  • 1/4 cup horse gram
  • 1 medium onion chopped
  • 4 cloves of garlic minced
  • 1 inch piece of ginger minced
  • Handful fresh coriander chopped
  • Handful fresh mint leaves chopped
  • Bunch of chives chopped (save 1/4th for garnish)
  • 1 tsp dhania powder
  • 1/2 tsp garam masala
  • 1/2 tsp red chili powder
  • 1/2 tsp ground cumin
  • 1/4 tsp turmeric
  • Salt to taste

 For the tempering

  • Pinch of asafoetida
  • 1 small onion finely chopped
  • 4 dry red chilies
  • 2 tbsp clarified butter (ghee)

How much will I make?

Serves 4

How do I make it?

Put all ingredients in a vessel and add two cups of water before pressure cooking.    Heat pan, add ghee, asafoetida and dry red chilies and saute for  a minute.  Add the chopped onions and saute for 5 minutes before adding cooked dhal.  Garnish the dish with the remaining chopped chives and serve with boiled rice or pilaf of your choice.

Jeera Peas Pilaf

What do I need to make it?

  • 1 1/2 cups basmati rice washed and drained
  • 1 medium onion sliced
  • 100 gms fresh peas shelled
  • 1/2 tsp cumin seeds
  • 5-6 cloves
  • 4-5 green cardamoms
  • 1 black cardamom
  • Piece of cinnamon
  • 2 bay leaves
  • 2 tbsp clarified butter (ghee)
  • Salt to taste

How much will I make?

Serves 3

How do I make it?

Heat pan, add ghee and cumin seeds and saute for 30 seconds before adding the remaining dry ingredients.    Saute for a minute and then add sliced onions and cook for a couple of minutes before adding shelled peas and washed rice.  Saute for two to three minutes till rice turns into a white colour before transferring into rice cooker.  Add three cups of water and salt to taste.  Stir the rice when done and serve with dahl.

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