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Dal chawal aur achaar

Serves: 4

Cooking time: 1 hour

Difficulty: Easy

Difficulty

  • 30g toor dal
  • 1 white onion, chopped
  • 50 tomato, chopped
  • 12g ginger, crushed
  • 10g garlic, crushed
  • 15g green chilli, chopped
  • 40g rice
  • 4g whole cumin
  • 3g turmeric
  • 20ml oil
  • 16g panko breadcrumbs
  • 20g cornflour
  • salt, to taste
For the tadka dahl:
  • 100ml yoghurt
  • 1g mustard seeds
  • 2g ginger, chopped
  • 2g green chilli, chopped
  • 3 curry leaves, chopped
  • 10ml oil
  • Pinch turmeric
  • Salt, to taste

The humble Indian street food staple of dal chawal aur achaar (crispy lentil and rice dumplings) is given a glammed-up makeover in this recipe by Rohit Ghai of Jamavar. A perfect hassle-free midweek vegetarian dish.

1. Soak the rice for 20 minutes. Boil the rice and keep it aside.

2. Soak the toor dal and boil with a little salt and turmeric to taste. Once cooked, keep aside.

3. Heat oil in a pan, add cumin, ginger, green chillis and saute. Add the chopped onion and cook until golden in colour. Add chilli powder, turmeric and salt, and cook for a while.

4. Add the chopped tomato and cook down until the tomatoes become mashed. Add the boiled dal and chopped coriander.

5. Stir in the cooked rice and turn off the heat. Once cool, check the seasoning and if required, add salt and ginger, further green chilli and coriander.

6. Next, prepare the tadka dahl. Whisk yoghurt in a bowl, add a little salt and keep aside.

7. Heat oil in a small pan and add the mustard seeds. Once they start to crackle, add a pinch of turmeric, chopped ginger and green chilli. Saute and gently stir in the yoghurt. Remove from the heat and serve.

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Ingredients

  • 30g toor dal
  • 1 white onion, chopped
  • 50 tomato, chopped
  • 12g ginger, crushed
  • 10g garlic, crushed
  • 15g green chilli, chopped
  • 40g rice
  • 4g whole cumin
  • 3g turmeric
  • 20ml oil
  • 16g panko breadcrumbs
  • 20g cornflour
  • salt, to taste
For the tadka dahl:
  • 100ml yoghurt
  • 1g mustard seeds
  • 2g ginger, chopped
  • 2g green chilli, chopped
  • 3 curry leaves, chopped
  • 10ml oil
  • Pinch turmeric
  • Salt, to taste

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