daal · red lentils · tarka · toor daal

Daal Chaawal on a rainy day ( rice and daal{lentils} on a rainy day)

It had been raining all day yesterday, dark clouds, the thunder, the lighting and gust of wind. This was the perfect weather for Khichuri and begun bhaja, but I wanted something more soothing, something more comforting and there is nothing like daal bhaat . I remember as a child after we came back from a holiday or a road trip, dad would always tell ma, aaj raatey ektu daal bhaat hoye jaak. (let us have daal and rice for dinner tonight) One of the best known comfort food across India, whether, the East or North, Daal chawal is a home cooked favourite. One of the best things about daal bhaat is that it is probably the easiest thing to cook. The popularity of Daal is not just restricted to India, apart from the sub-coninent, daal is a populr dish in most Indian restaurants in the UK and now even the US. I remember in an Indian restaurant in London, an English Gentleman after placing his order in the end added ” the Daal (pronounced as dawl) must be served with my madras curry.” So you see our humble daal chaawal or daal bhaat has gone a long way. Finally, I realised I hadn’t done a post on daal bhaat so here you a simple dinner on a rainy day.



Daal tarka ( tempered daal)



  • Red Lentil (Musur daal)-1/2 cup
  • Pigeon pea lentil (toor dal)-1/2 cup
  • Onion-1 chopped
  • Tomatoes-1 copped finely
  • 1-2 garlic cloves minced
  • turmeric powder-1 teaspoon
  • red-chilly powder-1/2 teaspoon
  • Ghee- 2 tbs
  • For tempering
  • Asafodeita- 1 teaspoon
  • Red chilies dried-3
  • Curry leaves-4-5
  • mustard seeds-1 teaspoon
  •  cumin seeds-1 teaspoon
  • ghee-3 tbs


Wash the lentils well in cold water until the water runs clear. Red Lentils tend to require a little longer cleaning process. Follow the same suit for the toor daal. Heat 1 tbsp of ghee (or oil) in a saucepan and add onions, tomatoes and garlic along with salt and turmeric – about 2 minutes, next add the  the chopped tomatoes and saute for another 2 minutes. Add the lentils along with 3 cups of water. Stir and bring to a boil.  Make sure that you lower the heat, close with a lid and simmer for 15-20 minutes or until cooked. I normally cover the lentils with a lid that has a  hole on top which prevents the lentils from boiling over due to the steam.


In a separate wok or kadhai heat some more ghee and add the mustard seeds, once they start to crack add the cumin seeds followed by the asafodeita, red chillies, curry leaves and temper in medium heat. Add it to the dal. Give it a quick stir daal is ready and serve with hot rice


There you go nutritious, whole some daal, some what like a bear hug 😀 on a plate

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