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 till its half cooked. (About 20 mins)
  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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