Daal chawwal

Name: Daal chawwal
Total time: 2100 s
Yield: 4 people
Cuisine: Pakistani
Ingredients: 2 cups Daal masoor:; 1 tbsp Red chilli powder; 1 tbsp Salt; 1/2 tsp Turmeric powder; 2 cloves Garlic; 1 tbsp Cumin seeds; Curry leaves 20; 4 tbsp Cooking oil; 2 cups Rice

Ummeabdullah @cook_24577132

Karachi

Daal chawal is a Pakistani dish that is also quite popular in Nepal and India. It consists of lentils and rice, and it is recommended to use both red lentils (masoor) and yellow lentils (moong). The lentils are cooked until mushy, typically flavored with cumin and coriander for extra flavor.
A scented oil infusion called tarka is often added to add even more flavor to the combination. When done, the lentils are combined with fragrant basmati rice

Ummeabdullah @cook_24577132

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Ingredients

35 mint

4 people

2 cupsDaal masoor:
1 tbspRed chilli powder
1 tbspSalt
1/2 tspTurmeric powder
2 clovesGarlic
1 tbspCumin seeds
Curry leaves 20
4 tbspCooking oil
2 cupsRice

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Steps

35 mint

1

Mix daal masoor, salt, red chili powder and turmeric with 1 liter of water and bring to the boil.
2

Cover and cook on low heat for 40 minutes, or until the lentils are very tender.
3

Add more water if needed. In a separate pot, bring salted water to a rolling boil.
4

Add the rice and cook until tender. Drain the rice and return to the pot. Cover and keep on very low heat to dry up any remaining moisture.
5

In a separate pan, heat 4 tbsp oil, add the garlic, cumin seed and curry leaves. Fry for 1 minute and pour over the lentils. Serve with rice.