Indian · Lunch
Yellow Lentil and Rice Bowl
Dal Chawal Bowl
A weekday lunch bowl of yellow dal tempered with cumin and garlic, spooned over basmati rice and finished with ghee, fresh coriander, and a lemon wedge.
$
5 minsPrep
15 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
520Calories
18gProtein
22gFat
62gCarbs
2gSugar
8gFiber
680mgSodium
43mgChol
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Instructions
1
Prep
Rinse 140g yellow moong dal and 120g basmati rice separately. Grate 1 tsp ginger, finely chop 1 small tomato, finely slice 6 garlic cloves, and chop 2 tbsp coriander. Measure all spices and liquids.
2
Boil 1
Combine moong dal, 700ml water, 0.5 tsp turmeric, and 0.5 tsp salt in a large saucepan. Bring to a boil over high heat, skim foam, reduce to low, cover, and simmer 12 minutes until lentils are completely soft.
3
Boil 2
While dal cooks, combine basmati rice, 220ml water, and 0.5 tsp salt in another saucepan. Bring to a boil over high heat, cover, reduce to low, and cook 10 minutes until water is absorbed and rice is tender.
4
Simmer
Stir ginger, tomato, remaining 0.5 tsp turmeric, and salt to taste into the dal. Simmer uncovered 3 minutes on low until tomato softens. Whisk briefly to break down whole lentils slightly.
5
Bloom
Heat 3 tbsp ghee and 0.5 tbsp oil in a skillet over medium heat. Add 1 tsp cumin seeds, sizzle 15 seconds. Add a pinch asafoetida and sliced garlic, cook 60 seconds until garlic turns light golden.
6
Finish
Add 2 broken dried red chillies and 1 tsp kashmiri chilli powder, sizzle 5 seconds until powder deepens but does not burn. Pour entire tempering over the dal, stir once to combine.
7
Rest and plate
Remove rice from heat, rest covered 5 minutes, then fluff with a fork. Spoon rice into bowls, pour tempered dal over and around it. Garnish with fresh coriander and serve with lemon wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 140g (4.9 oz) yellow moong dal
- 700ml (3 cup) water
- 1 tsp turmeric
- 1 tsp salt
- 1 tsp grated ginger
- 1 small tomato
- 120g (4.2 oz) basmati rice
- 220ml (1 cup) water
- 0.5 tsp salt
- 3 tbsp ghee
- 0.5 tbsp neutral oil
- 1 tsp cumin seeds
- 1 pinch asafoetida
- 6 garlic cloves
- 2 dried red chilli
- 1 tsp Kashmiri chilli powder
- 2 tbsp fresh coriander
- 2 lemon wedges