Daal Chaawal

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5.0 from 1 reviews
Daal Chaawal
Recipe type: Maincourse
Serves: 3
Prep time:
Cook time:
Total time:
Dal rice is a staple food of Indian, the comfort food as it is called, the combination of lentils with steamed white rice when served with roti and a side dish makes a complete meal
  • Yellow moong dal (dhotal dal) 2 handful of this will suffice for 3 persons
  • Tomatoes 2
  • Green chillies 3
  • Ginger
  • Curry leaves 6-8
  • Cumin seeds 1 tsp
  • Turmeric powder
  • Salt as per taste
  • Oil 1 tbsp for tempering
  • Steamed white rice as per requirement
  1. Soak dal for at least half hour, rinse it with water, several times.
  2. In a pressure cooke, mix dal, chopped tomatoes, green chillies and ginger, salt, turmeric powder and two cups of water
  3. Close the lid of cooker and wait for 2 whistles.Put off the gas
  4. (NOTE Many prefer this dal to be cooked in handi, or an open vessel, in that case follow same method except that more water should be added)
  5. When the pressure subsides, open the cooker lid and whisk the dal
  6. Now take some oil for tempering,heat it and add curry leaves and cumin seeds and allow it to splutter
  7. Add this tempering to the dal, mix it, adjust it's consistency by adding water and simmer it for few min, or if using pressure cooker, wait for one whistle
  8. Garnish with coriander leaves and serve hot with plain white rice .You can also serve this with various side dish like potato subzi, fried okra, arbi etc
  9. The picture here also shows an onion pickle, which is made with a base of mustard seeds and water.

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11 thoughts on “Daal Chaawal

  1. One of our favorite dishes.
    My husband just love it every day he can it dal chawal it’s easy to cook n healthy too ..

  2. I want to know 20 person quantity of dal, chawal, roti and sabji

  3. Pushpa Makhija says:

    Thank you so much. I have read most of the receipes. Yummy. I am working from my childhood due to family problems and I have not learnt to cook sindhi food properly. Ofcourse my mummy is very good cook. But I have no time to learn from her. I am eating non spicy food. The receipe of Dal is not spicy. I will surely try some of the receipes I have read. Thanks a lot.

  4. vadhayu
    i relish our sindhi food n i can come back any time n memorise our dishes.
    hapiness ekta

  5. Good Blog Alka ! . Truly a great place to look for authentic sindhi recipes . Though a south Indian from Mumbai , I have always loved sindhi food while growing up since we had a good amount of sindhi neighbours . After my marriage, I moved to Dubai but even now when I visit my parents , my sindhi aunts always treat me to my favourites like bread chole, dahi ballas, sai bhaji with brown pulao . Would appreciate if you could share the recipe of the sindhi garam masala with your blog visitors.

  6. Hi,

    I just started visiting your website and have fallen totally in love with it. Totally agree with others your website brings back good old memories of childhood and authentic sindhi food.

    Thanks and God belss;

  7. Regarding, ONION pickles. Is it the Boiling will not make onions non-crunchy, lumpy and beak down? I love onion pickles and I remember those I have relished during my boyhood life I lived in Sindh. Also during Guru Nanak Birthday celebration at Calcutta by Sindhi’s Langar food service to Sangat, other than carri, sayee-bhaji, the vasar jo achar was the best I enjoyed. Fermentation or souring with vinegar is wrong, coz vinegar kills the powerful and healthy Enzymes of onions. Rayee/Mustered is the best to use.
    Please reply by my Email ASAP. Thanks in advance. —— CHANI.

  8. Surrayya Kapri says:

    Hi again
    This pickle reminds me of an old sindhi school principal I had, his wife used to make it. Thanks for bringing back good memories. But if want to make it then I would need the quantity of the ingredients used so could you please give the quantity of the onion used, and the dry masala listed.
    Thanks in advance

    Surrayya from Sindh

  9. Hi,

    I really aapreciate for all the recipes that have been put up here…I m a sindhi too and love Sindhi food like anything.

    The recipes here are soooooo traditional..and lovely…I have tried Bhindi masala and it has turned out extremely good…my hubby just loved it.

    Also, the above Onion pickle reminded me of my childhood days and I remember my Grand mom making it in summer for us….thanks a ton again!

    Keep posting!

  10. Hi anjali,
    Thanks for stopping by and encouraging us!
    Regarding onion pickle ,u can try this way….
    Take small onions,peel them and slit them in cross (the cuts should be not very deep)
    Boil them for 2-3 minutes with some water,salt and turmeric powder
    let them cool properly
    meanwhile,crush(and not powder) a handfull of mustard seeds,put them in a glass jar,add water (about a glass or more),some salt,turmeric powder,red chilly powder(1-2 tspn or more)and mix well
    Add the boiled and cooled onions and mix well
    let the pickle mature for few days,it takes about 3-4 days but entirely depend upon the climate.the more hot climate,the more quickly it matures
    you can also substitute onions with carrots or Ghogroon
    Bye and keep visiting!

  11. Hi ,

    Could you please give the recipe of the onion pickle(basar ji khatain) shown in the above “daal chaawal” photo .

    I love sindhi pickles.
    So would appreciate if you could give the recipe of the same and make our sindhi pickles more popular.

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