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Dal chaval Recipe

Recipe By Dolly singh

Healthy

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30minstotal
30m.total
Dal chaval
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Ingredients for Dal chaval Recipe

  • 0.13 cup red split lentil
  • 0.13 cup Moong split lentil
  • 0.13 tsp Turmeric
  • As required Pinch of Asafotida
  • As required Red Chilli Powder as per taste
  • 1/4 tsp coriander powder
  • 0.13 tsp mixed spice
  • 0.13 tsp Cumin seeds
  • 1 nos whole red chillies
  • As required Salt as per taste
  • 1/2 tbsp clarified butter
  • 1/4 nos Onion (finely chopped) medium
  • 1/2 nos Tomatoes( finely chopped)
  • 1/2 nos green chillies (chopped)
  • 0.13 tsp Ginger paste
  • 1/4 tsp Coriander leaves
  • 1/4 cup For Rice - Basmati Rice or glass
  • 1/2 nos Cloves
  • 1/4 tbsp clarified butter
  • 0.13 tsp Salt

Directions: Dal Chaval Recipe

  • STEP 1.For Daal - Mix both lentils together and rinse thoroughly with water.
  • STEP 2.Soak in 2 cups of water for about 15 minutes.
  • STEP 3.Pressure cook lentils with 3 cups of water, turmeric, asafoetida and salt, over medium-high heat for about 10 minutes or until it gets tender.
  • STEP 4.Keep the boiled daal aside.
  • STEP 5.For Tadka or tempering - In a pan heat clarified butter, add cumin seeds and let it splutter.
  • STEP 6.Add whole red chillies and stir it for 15-30 secs.
  • STEP 7.Now add onion and ginger, cook for about 3-4 minutes. Stir continuously.
  • STEP 8.Now, add chopped tomato, green chillies and cook on medium flame for 2-3 minutes.
  • STEP 9.Add red chilli powder, coriander powder, mixed spice, salt to taste and mix well.
  • STEP 10.After 3 to 4 minutes add cooked lentils mixture and turn the heat to low, stir it well, cover the pan and cook further for 2 to 3 minutes.
  • STEP 11.Daal is ready to serve. Garnish it with fresh coriander leaves.
  • STEP 12.For Rice - Put a large pan of salted (2 cups of water) water on a high heat, and bring to the boil.
  • STEP 13.Rinse the rice until the water runs clear.
  • STEP 14.Add rice, clarified butter and 2 cloves to the boiling water.
  • STEP 15.Cover the rice with a lid and cook on low flame (simmer) about 15 to 18 minutes.
  • STEP 16.After 18 minutes remove from the heat and keep aside for 10 minutes. Then check if they are ready, serve immediately. If not, keep on low flame again and then serve with dal and mango pickle.
Nutrition
value
341
calories per serving
2 g Fat16 g Protein63 g Carbs11 g FiberOther

Current Totals

  • Fat
    2g
  • Protein
    16g
  • Carbs
    63g
  • Fiber
    11g

MacroNutrients

  • Carbs
    63g
  • Protein
    16g
  • Fiber
    11g

Fats

  • Fat
    2g

Vitamins & Minerals

  • Calcium
    54mg
  • Iron
    4mg
  • Vitamin A
    159mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    90mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    2mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    98mg
  • Manganese
    1mg
  • Phosphorus
    230mg
  • Selenium
    20mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Dolly singh