Dhal Chawal 

A tasty traditional Indian lentil curry served with rice.


  • 1/2 a chicken
  • 1/2 tsp salt
  • Pinch of turmeric
  • 1 or 2 cinnamon sticks (taj)
  • 2 cloves (lawing)
  • 1/2 cup dhal (Toor dhal)
  • 1 cup water


  • 1 cup rice
  • 1/4 tsp Cumin seeds
  • 2 cloves
  • 1 cinnamon stick
  • 1 tbsp ghee
  • 2 tbsp oil
  • 1 tbsp finely sliced onion
  • 11/2 tsp salt
  • 1 cardamom (elachi)
  • 1 1/2 cups water (may need more)


  • 1 finely sliced onion
  • 2 whole green chillies
  • 7 tbsp oil
  • 1 tsp ginger garlic
  • 1 heaped tsp coriander powder
  • 1 level tsp cumin powder
  • 100ml grounded tin tomato
  • Salt to taste
  • Coriander for garnishing


  1. Recite Bismillah
  2. Wash dhal & soak for 1 1/2 hours.
  3. In a pot cook chicken with salt, turmeric powder, cinnamon sticks & cloves on low heat.
  4. Boil dhal in water on low heat till cooked. (You will know the dhal is cooked when it is mushy. This can take up to 2- 2 1/2 hours. Time may vary each time.
  5. In a separate pot prepare the rice by frying onions, cumin seeds, cloves, cinnamon sticks & cardamom in ghee & oil till onions are slightly pink.
  6. Add rice & water & soak. Turn off heat. (Switch this on 1 hour before serving on high, allow to cook on high till it begins to boil.
  7. Cook on low heat till you can see the rice & most of the water has evaporated. You should still have some water at the bottom, you can check this by giving it a mix with a fork.
  8. Then place a flat skillet (tawi) under the pot & cook on low heat till done.
  9. In another pot fry onions & green chillies in oil until soft.
  10. Add ginger garlic, mix & cook for a few seconds.
  11. Add tomato, salt, cumin powder & jeeru powder. Mix & cook till oil separates.
  12. Add cooked chicken & mix.
  13. Finally add the cooked dhal mixture to the chicken mixture. Mix well & bring to boil. Cook on low heat for about half an hour. Garnish with chopped coriander & Enjoy!

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