Yellow Lentil and Rice Bowl — Dal Chawal Bowl
A weekday lunch bowl of yellow dal tempered with cumin and garlic, spooned over basmati rice and finished with ghee, fresh coriander, and a lemon wedge.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse 140g yellow moong dal and 120g basmati rice separately. Grate 1 tsp ginger, finely chop 1 small tomato, finely slice 6 garlic cloves, and chop 2 tbsp coriander. Measure all spices and liquids.
Boil 1
Combine moong dal, 700ml water, 0.5 tsp turmeric, and 0.5 tsp salt in a large saucepan. Bring to a boil over high heat, skim foam, reduce to low, cover, and simmer 12-13 minutes until lentils are completely soft.
Boil 2
While dal cooks, combine basmati rice, 220ml water, and 0.5 tsp salt in another saucepan. Bring to a boil over high heat, cover, reduce to low, and cook 10 minutes until water is absorbed and rice is tender.
Simmer
Stir ginger, tomato, remaining 0.5 tsp turmeric, and 0.25 tsp salt into the dal. Simmer uncovered 3 minutes on low until tomato softens. Whisk briefly to break down whole lentils slightly.
Bloom
Heat 3 tbsp ghee and 0.5 tbsp oil in a skillet over medium heat. Add 1 tsp cumin seeds, sizzle 15 seconds. Add a pinch asafoetida and sliced garlic, cook 60 seconds until garlic turns light golden.
Finish
Add 2 broken dried red chillies and 1 tsp kashmiri chilli powder, sizzle 5 seconds until powder deepens but does not burn. Pour entire tempering over the dal, stir once to combine.
Rest and plate
Remove rice from heat, rest covered 5 minutes, then fluff with a fork. Divide rice between two bowls, pour tempered dal over and around each portion. Garnish with fresh coriander and serve with lemon wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.