मात्र-700/-₹ ke Daal Chawal
मात्र-700/-₹ ke Daal Chawal 😩😱! is a easy Indian recipe that serves 2. 420 calories per serving. Recipe by Explore with chandrika on YouTube.
Prep: 15 min | Cook: 30 min | Total: 55 min
Cost: $2.39 total, $1.20 per serving
Ingredients
- 1/2 cup Toor Dal (split pigeon peas) (rinsed and soaked 15 minutes)
- 1 cup Basmati Rice (rinsed until water runs clear)
- 3 cup Water (for cooking dal and rice)
- 1/4 tsp Turmeric Powder (ground)
- 1/2 tsp Salt (or to taste)
- 1 tbsp Ghee (clarified butter for tempering (use oil for vegan))
- 1/2 tsp Cumin Seeds (for tempering)
- 2 pieces Garlic Cloves (finely minced)
- 1 tsp Ginger (fresh, grated)
- 1 piece Green Chili (slit lengthwise (optional for heat))
- 1/4 cup Onion (finely chopped)
- 1/4 cup Tomato (chopped)
- 1 tbsp Fresh Coriander Leaves (chopped for garnish)
Instructions
Rinse and Soak Dal
Rinse the toor dal under running water until clear, then soak in water for about 15 minutes to reduce cooking time.
Time: PT5M
Cook Dal
Drain the soaked dal, add it to the pressure cooker with 2 cups water, 1/4 tsp turmeric and 1/2 tsp salt. Close the lid and cook on medium heat for 2 whistles (about 10 minutes).
Time: PT12M
Temperature: Medium heat
Prepare Rice
While the dal cooks, combine 1 cup rinsed basmati rice with 2 cups water in a saucepan, add a pinch of salt, bring to boil, then reduce to low heat, cover and simmer for 12 minutes until water is absorbed.
Time: PT15M
Temperature: Medium heat
Make Tempering (Tadka)
In a small frying pan, heat 1 tbsp ghee over medium heat. Add 1/2 tsp cumin seeds; when they sizzle, add minced garlic, grated ginger, slit green chili, and chopped onion. Sauté until onion turns golden brown (about 3 minutes). Add chopped tomato and cook another 2 minutes until softened.
Time: PT5M
Temperature: Medium heat
Combine Dal and Tempering
Release pressure from the cooker, open and stir the cooked dal. Pour the hot tempering into the dal, mix well, and adjust salt if needed. Let it simmer together for 2 minutes to meld flavors.
Time: PT3M
Temperature: Medium heat
Plate and Garnish
Fluff the cooked rice with a fork, serve a portion on a plate, ladle the dal over or beside the rice, and garnish with chopped fresh coriander leaves.
Time: PT2M
Nutrition Facts
- Calories
- 420
- Protein
- 12g
- Carbohydrates
- 70g
- Fat
- 8g
- Fiber
- 6g
Dietary info: Vegetarian, Gluten‑Free, Can be made Vegan by using oil instead of ghee
Allergens: Dairy (ghee)
Ingredient Substitutions
- Instead of Toor Dal (split pigeon peas): Moong Dal, Masoor Dal
- Instead of Basmati Rice: Any long‑grain rice, Brown rice (longer cooking)
- Instead of Ghee: Vegetable oil, Coconut oil
- Instead of Garlic Cloves: Garlic paste
- Instead of Ginger: Ginger paste
- Instead of Green Chili: Red chili flakes
- Instead of Onion: Shallots
- Instead of Tomato: Canned diced tomato
- Instead of Fresh Coriander Leaves: Cilantro
Equipment Needed
- Pressure Cooker
- Medium Saucepan
- Frying Pan
- Wooden Spoon
- Ladle
- Cutting Board
- Chef’s Knife
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Rinse and soak dal to ensure even cooking
- Cook dal to proper softness without over‑cooking
- Temper the spices without burning the garlic
- Adjust dal consistency before serving
Chef Tips from the Video
- Soaking dal reduces cooking time and improves digestibility
- Use a pinch of asafoetida (hing) in the tempering for extra depth if you like
- Ghee adds authentic flavor; for a lighter version, use a mix of oil and a small amount of ghee.
Troubleshooting
Dal is too thick
Add hot water a tablespoon at a time and stir until desired consistency is reached.
Dal is watery
Simmer uncovered for a few minutes to evaporate excess liquid.
Tempering burnt
Reduce heat immediately; if burnt, discard the burnt bits and start a fresh tempering.
Storage
Refrigerator: Store dal and rice separately in airtight containers for up to 3 days
Freezer: Dal freezes well for up to 1 month; rice up to 2 months
Room temperature: Do not keep at room temperature beyond 2 hours
Make-Ahead Tips
- Cook the dal a day ahead; reheat with a splash of water
- Rice can be refrigerated and reheated in microwave with a damp paper towel
Frequently Asked Questions
What is the cultural significance and history of Dal Chawal in North Indian cuisine?
Dal chawal is a staple comfort food across North India, symbolizing simplicity, nourishment, and hospitality. Historically, it was the everyday meal for farmers and laborers because it provides a balanced protein‑carb combo that is inexpensive and easy to prepare.
What are the traditional regional variations of Dal Chawal in Indian cuisine?
In Punjab, dal is often cooked with butter and served with basmati rice; in Gujarat, a sweet‑sour version with jaggery and tamarind is common; in South India, lentils are spiced with mustard seeds and served with steamed rice. Each region tweaks spices and accompaniments to reflect local tastes.
How is Dal Chawal traditionally served in Indian households?
Dal is ladled over a mound of hot steamed rice, sometimes with a side of pickles, papad, or a dollop of ghee. It is typically eaten with the right hand using the fingers, and often accompanied by a simple salad of cucumber and onion.
On what occasions is Dal Chawal traditionally associated in Indian culture?
Dal chawal is a daily staple but also appears during fasting days when only simple vegetarian dishes are allowed, as well as during modest celebrations like birthdays in rural homes where a hearty, comforting meal is appreciated.
What other Indian dishes pair well with Dal Chawal?
Dal chawal pairs beautifully with crispy papad, fresh cucumber raita, pickled mango, or a side of sautéed greens like spinach (palak). For a fuller meal, add a vegetable sabzi such as aloo gobi or bhindi masala.
What makes Dal Chawal special or unique in Indian cuisine?
Its uniqueness lies in the perfect balance of protein‑rich lentils and carbohydrate‑dense rice, creating a complete, affordable meal that can be flavored in countless ways while remaining comforting and familiar.
What are the most common mistakes to avoid when making Dal Chawal at home?
Common mistakes include over‑cooking the dal until it turns mushy, under‑seasoning the tempering, and adding too much water which makes the dal watery. Also, burning the garlic in the tempering can give a bitter taste.
Why does this Dal Chawal recipe use a pressure cooker for the dal instead of a regular pot?
A pressure cooker reduces cooking time dramatically and ensures the dal becomes soft without breaking apart, which is essential for a smooth, creamy texture in a half‑portion recipe.
Can I make Dal Chawal ahead of time and how should I store it?
Yes, you can cook the dal a day ahead and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water. Cooked rice can also be refrigerated and reheated in the microwave with a damp paper towel.
What texture and appearance should I look for when making Dal Chawal?
The dal should be creamy yet slightly grainy, not completely pureed, and the rice should be fluffy, each grain separate. The tempering should give a golden‑brown sheen and a fragrant aroma.
How do I know when the Dal is done cooking?
The dal is done when it is soft to the bite, easily mashable with a spoon, and the cooking liquid has thickened to a sauce‑like consistency. A quick taste test will confirm tenderness.
What does the YouTube channel Explore with Chandrika specialize in?
The YouTube channel Explore with Chandrika focuses on everyday Indian home cooking, budget‑friendly meals, and candid food experiences from various Indian towns, often highlighting price‑sensitive dishes like dal chawal.
What is the cooking philosophy and style of the YouTube channel Explore with Chandrika?
Explore with Chandrika emphasizes simplicity, authenticity, and cost‑effectiveness, sharing honest reactions to food prices and encouraging viewers to recreate comforting Indian dishes with minimal fuss and affordable ingredients.
Last updated: September 6, 2026
