Dal Chawal Recipe – Dal Chawal is a quintessential comfort food for a lot of Indians. Food is one of themedium through which we can stay connected to our roots. Conversations that flow on a dinner table, or in the kitchen are unmatched. 

Whether you are living in a different country or a different city, there are times when we want to eat our favourite comfort food. Every region in India has its own version and flavour of Dal chawal. But According to Google, dal chawal originated in Nepal and later passed on to India and Pakistan. It is also believed that dal chawal was the only food served to soldiers during the war at the base of Everest because it was affordable and nutritious.

Nutrients – Dal Chawal Calories

Dal chawal is basically rice and lentils. Lentils are a good source of fiber, providing necessary carbs and protein to the body and rice is probiotic that helps with digestion and gut health. Adding of dollop of ghee to the rice and lentils, it is also fed to toddlers. 

In Telugu, Dal chawal is called as “pappu Annam” There are different varieties and recipes to cook this dish. We use either Tomato, Spinach or mango as an added ingredient to the lentils or only the lentils cooked which is called “mudda pappu” . In the telugu culture, “pappu Annam” is also associated with weddings. No wedding is complete without pappu Annam and ghee along with it. Today, I bring to you one of the easiest and my most favourite comfort food. This dish is made in my home at least once in 2 weeks if not once a week. 

Ingredients

• Toor dal :1 cup
• Tomatoes :2 to 3 medium sized 
• Onions:1 large sized
• Tumeric:½ spoon
• Salt: as per taste
• Chilli powder :as per taste
• Tamarind : as required

Tempering

• Dried red chili
• Green chili
• Cumin
• Mustard 
• Curry leaves 
• Garlic 
• Oil

Procedure

• Start by washing the Dal and then soaking it for at least half an hour. 
• Chop the tomatoes and onions into medium size pieces. 
• Transfer the soaked dal, tomatoes, onions into a pressure cooker and add half a spoon of Tumeric. Add salt and chili powder as per your taste 
• Close the lid and let it cook at least for 3 whistles. 
• Meanwhile, Take a small piece of Tamarind, and soak it in water to get the Tamarind pulp. 
• Once the pressure is out, mash the contents of the cooker and add in the Tamarind pulp and let it boil on a medium flame. 

For Tempering 

• Heat 2 tablespoon of oil, add 4 to 5 crushed cloves of garlic 
• After the garlic is slightly roasted add a spoonful of Cumin and mustard seeds. 
• Chop up a large green chili and add in to the oil. Break 2 red chili into 2 pieces and add to the Tempering 
• Finally, add the curry leaves after the sputtering turn the heat off.

Add in the Tempering to the dal, give it a good mix for 2 minutes and turn off the heat.

Tips for preparation

• Be sure of the amount of Tamarind you add. You don’t want to end up with a sour dal. 
• Be careful while Tempering. Make sure not to burn the spices. It will bring a bitter taste. 
• The longer you soak the Dal, the faster it will be cooked. 

Comfort food is like a warm hug, bringing an instant smile on your face. In the telugu homes, “pappu Annam” or dal chawal is eaten with a spoon of ghee and avakaya pachadi. This is a type of mango pickle that’s made every summer. Try this recipe and let me know how it turned out. Also tell us how dal chawal is made at your place. 

Also read ,how to make Sweet & Spicy Aloo Curry Recipe | No onion, No garlic, One pot recipe as a for this dish.

follow my Instagram: https://www.instagram.com/gayi_chowdary/