Prepared with rice and pulses, dal chawal is a popular dish in Pakistan. Eaten with many varieties of pusles, e.g moong, masoor, chana, arhar, etc. Pickle or Chati is also seved with it. Dal Chawal is simpler and quicker recipe to cook in most of Asian countries like India, Pakistan, Sri- Lanka and Bangladesh.
Recipe in Urdu:
Rice – 1 cup
Toor Dhall – 1 cup
Asafoetida – A pinch
Ghee – 1 tsp
Sliced Onions – 2
Garlic – 3
Cloves – 3
Cinnamon Sticks – 1 (medium size)
Whole Pepper – few
Cumin Seeds – 1 tsp
Turmeric Powder – 1/ 2 tsp
Salt – To taste
1.Wash the rice and the dal well and soak them in water for 1/2 hour.
2.Add the turmeric and asafoetida to the soaked rice.
3.Then pressure cook them together.
4.Heat the ghee in a sauce pan and add the finely chopped garlic, onions, whole pepper, cloves, cumin seeds, cinnamon stick.
5.Saute it with a spoon of salt. Let it fry for couple of mins. Add a cup of water to it and then add the cooked rice dal to it.
6.Let it cook for 15 mins.
7.Serve hot with fried onions and pickles.