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Daal Chawal with Tangy Mango Pickle

Roop Parashar
15 minutes
Prep Time
30 minutes
Cook Time
4 People
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ABOUT Daal Chawal with Tangy Mango Pickle RECIPE

Daal Chawal is a very famous dish from north india. It is a simple yet delicious meal. Lentils are good source of protein. It is great meal for kid's lunch box too.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Indian
  • Pressure Cook
  • Boiling
  • Sauteeing
  • Basic recipe
  • Healthy

Ingredients Serving: 4

  1. Red Split Lentil 1/2 cup
  2. Moong split lentil 1/2 cup
  3. turmeric 1/2 tsp
  4. Pinch of Asafotida
  5. Red chilli powder as per taste
  6. coriander powder 1 tsp
  7. Mixed spice 1/2 tsp
  8. cumin seeds 1/2 tsp
  9. Whole red chillies 4
  10. salt as per taste
  11. Clarified butter 2 tbsp
  12. onion (finely chopped) 1 medium
  13. Tomatoes( finely chopped) 2
  14. Green chillies (chopped) 2
  15. ginger paste 1/2 tsp
  16. coriander leaves 1 tsp
  17. For rice - Basmati rice 1 cup or glass
  18. cloves 2
  19. Clarified butter 1 tbsp
  20. salt 1/2 tsp


  1. For Daal - Mix both lentils together and rinse thoroughly with water.
  2. Soak in 2 cups of water for about 15 minutes.
  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.
  4. Keep the boiled daal aside.
  5. For Tadka or tempering - In a pan heat clarified butter, add cumin seeds and let it splutter.
  6. Add whole red chillies and stir it for 15-30 secs.
  7. Now add onion and ginger, cook for about 3-4 minutes. Stir continuously.
  8. Now, add chopped tomato, green chillies and cook on medium flame for 2-3 minutes.
  9. Add red chilli powder, coriander powder, mixed spice, salt to taste and mix well.
  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.
  11. Daal is ready to serve. Garnish it with fresh coriander leaves.
  12. For Rice - Put a large pan of salted (2 cups of water) water on a high heat, and bring to the boil.
  13. Rinse the rice until the water runs clear.
  14. Add rice, clarified butter and 2 cloves to the boiling water.
  15. Cover the rice with a lid and cook on low flame (simmer) about 15 to 18 minutes.
  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.

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