Dal Chawal

icon-prepPrep time: 30 mins –  icon-serves Cook time: 1 hr  –  icon-cook Serves: 4


  • 2 cups of par boiled basmati rice
  • 1 cup boiled tuvar dal/ split pigeon peas
  • 1 large onion, chopped
  • 2 tomatoes, chopped
  • ½ cup crisp fried onions
  • ½ tsp cumin seeds
  • 1 tsp Bohra Pantry Garam Masala
  • 1 tsp red chili powder
  • ½ tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 2 tbsp ginger garlic paste
  • 2-3 green chilies, chopped
  • 1 cup cilantro leaves, chopped
  • ½ cup mint leaves, chopped
  • ½ cup oil
  • ½ cup water
  • Salt (to taste)


  1. Par boil rice in 6 cups of water. Drain and keep aside.
  2. Boil the lentils in about 6-7 cups of water with 1 tsp salt, 1 tsp turmeric powder and 1 tbsp oil. Separate the lentil stock from the boiled lentils. The lentil stock can be used to make Palida.
  3. Heat oil on medium heat and let cumin seeds crackle. Add onions. Fry until golden brown.
  4. Once the onion browns, add ginger garlic paste, chopped tomatoes and green chilies. Cook for 3 mins.
  5. Now add the red chili powder, cumin and coriander powder, garam masala, chopped cilantro and mint leaves, ¼ cup water and cook till the fat starts to separate from the mixture.
  6. Then add the boiled lentils and salt and mix well.
  7. In another pot, grease the bottom and add a very thin layer of rice.
  8. Next, layer the lentil mixture and cover this with the remaining rice.
  9. Sprinkle the top of the rice the fried onions and add ¼ cup water.
  10. Cover with lid tight and let it cook on very low heat for 30 mins.
  11. Serve hot with Palida.