Dal chawal is peak everyday comfort food, simple, nourishing, and endlessly customizable.
Recipe
Tips
- Keep dal slightly thin; it thickens as it cools
- Sugar is subtle—don’t skip it, it balances the salt and tomato
- Add ghee instead of oil for a more comforting version
- Goes best with pickle, farsan, papad, or curd
Ingredients
Instructions
-
1
Place washed rice in the lower container of the pressure cooker. Add salt and enough water to cover the rice (about 1–1.5 inches from the base).
3 min -
2
In the upper container, add washed toor dal with enough water to cover it (about 1–1.5 inches from the base). Keep the dal container open.
2 min -
3
Add water to the pressure cooker base to cover the bottom plate. Close the cooker with both containers in place.
2 min -
4
Cook on induction level 3 until two whistles. Reduce heat to level 1 and cook for another 5 minutes.
15 min -
5
Turn off heat and allow pressure to release naturally.
5 min -
6
Open the cooker. Gently mash the dal. Add water to adjust consistency.
2 min -
7
Add sugar, salt, turmeric (if using), and chopped tomatoes. Boil for a few minutes until tomatoes soften.
5 min -
8
Heat oil in a small pan. Add cumin seeds and curry leaves. Once aromatic, add green chillies and fry briefly.
2 min -
9
Pour the hot tadka over the dal and mix well.
1 min -
10
Serve hot dal with steamed rice.
1 min