Dal Wale Chawal, Green Chilli Chutney | Chana Dal Pulao
Dal Wale Chawal (Chana Dal Pulao) is a hearty and flavorful one-pot dish made with basmati rice, chana dal (split Bengal gram), and aromatic Indian spices. This comforting meal is lightly spiced yet rich in taste, making it a perfect balance of protein and carbohydrates.It is best enjoyed with spicy green chilli chutney, which adds a fiery kick and enhances the overall flavor. This dish is a popular North Indian and Bihari-style meal, often paired with pickle, yogurt, or raita for a complete and satisfying experience.
Ingredients
Dal Wale Chawal, Green Chilli Chutney
- Ghee/Oil (घी/तेल) – 3 tbsp
- Heeng (हींग) – ½ tsp
- Black cardamom (काली इलाइची) – 3 nos
- Cinnamon 1” stick (दालचीनी) – 1 no
- Cloves (लौंग) – 6 nos
- Peppercorns (काली मिर्च) – 15 nos
- Cumin (जीरा) – 2 tsp
- Onion, medium (प्याज़) – 2 nos
- Green chilli, slit (हरि मिर्च) – 3 nos
- Chana dal (चना दाल) – ½ cup
- Salt (नमक) – to taste
- Water (पानी) – 2 cups
- Rice (चावल) – 1 cup
For Garlic Chilli Chutney
- Oil (तेल) – 2 tbsp
- Cumin (जीरा) – 1 tsp
- Fennel seeds (सौंफ़)- 1 tsp
- Garlic cloves (लहसुन) – 8 nos
- Ginger, chopped (अदरक) – 2 tsp
- Peanuts (मूँगफली) – ¼ cup
- Green Chilli (हरि मिर्च) – 3-4nos
- Achari Green Chilli (अचारी हरि मिर्च) – 5-6 nos
- Salt (नमक) – to taste
- Coriander Leaves (ताज़ा धनिया) – ½ bunch
- Lemon, medium (नींबू) – 1½ nos
- Salt (नमक) – to taste
- Black salt (काला नमक) – ½ tsp
- Chaat masala (चाट मसाला) – 1 tsp
- Water, chilled (पानी) – ½ cup
Instructions
- For Dal Wale Chawal, Rinse the rice and soak it in water for about 30 minutes. Drain and set aside. Heat ghee in a kadhai over medium heat. Add Hing, black cardamom, cinnamon stick, cloves, peppercorns, and cumin seeds. Sauté until aromatic. Add sliced onions and slit green chilies. Cook until the onions turn golden brown. Rinse the soaked chana dal and add it to the kadhai. Mix well.Pour in the water, add salt according to taste, and bring it to a boil. Once the water comes to a boil, add the soaked rice. Stir gently. Cover the kadhai with a lid and let the rice cook on low heat until it's tender and the water is absorbed, stirring occasionally to prevent sticking. This might take around 15-20 minutes.
- For Garlic chilli chutney, Heat oil in a pan over medium heat. Add cumin seeds and fennel seeds. Sauté until they splutter. Add garlic cloves, chopped ginger, and peanuts. Sauté until the garlic turns golden brown. Add green chilies and Achari green chilies. Cook for a couple of minutes.Allow the mixture to cool down, then transfer it to a blender. Add salt, coriander leaves, lemon juice, black salt, chaat masala, and chilled water. Blend until smooth. Transfer the chutney to a serving bowl and serve with Dal Ke Chawal!
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