I still remember the first time I made one pot dal chawal. It was a quiet Sunday afternoon, and the sky outside was grey and moody. I wasn’t in the mood for anything fancy—just something warm, comforting, and easy. I opened my pantry, found some lentils, a handful of rice, a few spices… and a little voice inside me said, “Just throw it all in one pot and see what happens.”
To my surprise, what came out was more than just a meal. It was cozy. It was home. Every spoonful reminded me of simpler times—when life moved slower, and dal chawal was enough to make everything feel okay again. Since that day, this one pot version has become a little ritual for me whenever I need comfort in a bowl.
What Makes This My Favorite One-Pot Meal
There’s something magical about cooking dal and chawal together in one pot. Not only does it save time and dishes, but the way the flavors blend together—soft rice soaking up that spiced, creamy dal—is just perfect. I love how it fills the kitchen with the smell of garlic, cumin, and warmth.
It’s my go-to recipe on days when I need something that feels like a hug. No complicated steps, no fancy ingredients—just pure, honest comfort food that always delivers.
One pot dal chawal ingredients
Honestly, this dish is all about simplicity. You don’t need a fancy list of ingredients—just the basics from your pantry, and you’re good to go:
Masoor dal (red lentils) – My go-to for a quick, comforting meal. It cooks fast and tastes amazing.
Basmati rice – Long grain and fragrant, it pairs beautifully with dal in one pot.
Onions & tomatoes – The base of all flavor. The deeper they cook, the better the taste.
Garlic, ginger & green chili – For that punchy, warming kick.
Cumin & mustard seeds – Trust me, they bring the dish to life when they start popping in oil.
Hing (asafoetida) – Just a pinch transforms the flavor.
Turmeric & red chili powder – For color, depth, and a bit of heat.
Curry leaves & kasuri methi – Optional, but add an irresistible aroma.
Salt & water – Can’t cook without them!
Ghee or oil – For richness, especially when drizzled on top at the end.
Fresh coriander – To finish it off with a burst of freshness.
How to Make One Pot Dal Chawal (Step-by-Step)
Step 1: Sauté the aromatics
In a large pot, heat a little oil or ghee over medium heat. Add mustard seeds and cumin seeds. Once they start to pop, toss in chopped garlic, ginger, green chili, and a pinch of hing. Let everything sizzle until fragrant.
Step 2: Build the flavor base
Add finely chopped onions and cook until golden. Then add chopped tomatoes, a bit of salt, turmeric, and red chili powder. Let the mixture cook down until the tomatoes are soft and the masala is well blended.
Step 3: Add the dal and rice
Rinse your masoor dal and basmati rice (roughly equal amounts or adjusted to your liking). Add them to the pot along with enough water to cook both. You can add a few curry leaves and kasuri methi for extra aroma.
Step 4: Simmer and let the magic happen
Cover the pot and let it simmer on low heat until both the dal and rice are fully cooked and creamy. Stir occasionally and adjust water if needed.
Step 5: Final touch
Once done, sprinkle in some fresh coriander and a drizzle of ghee on top. Serve hot with a side of achar, papad, or just on its own—it’s soul food at its finest.
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How to Serve This One Pot Dal Chawal
This cozy bowl of one pot dal chawal is pure comfort on its own, but here are some ways I love to serve it:
With a side of achar (Indian pickles) for a tangy kick.
Top it with crispy fried onions or a spoon of ghee for an extra rich flavor.
Pair it with a simple salad of cucumber, onion, and lemon to lighten the meal.
Add papad or roasted peanuts on the side for some crunch.
Whether you’re eating it in a bowl curled up on the couch, or plating it properly for dinner—it always hits the spot.
Still Got Questions? I’ve Got You.
- Can I use other types of dal for this recipe?
Yes! While masoor dal is quick and creamy, you can use moong dal or toor dal—just adjust the cooking time and water. - How long does dal chawal last in the fridge?
Stored in an airtight container, it stays good for 3–4 days. Just reheat with a splash of water. - Can I make it spicier?
Absolutely! Add extra green chilies or a pinch of red chili powder to turn up the heat.
This one-pot dal chawal is more than just food — it’s comfort, warmth, and a little reminder that simple things often bring the most joy. Hope you love it as much as I do.
One Pot Dal Chawal
Equipment
- Large Pot
Ingredients
Main Ingredients
- 1 cup masoor dal red lentils, rinsed
- 1 cup basmati rice rinsed
- 1 onion finely chopped
- 2 tomatoes chopped
- 4 cloves garlic minced
- 1 inch ginger grated
- 1 green chili chopped
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 pinch hing asafoetida
- 0.5 tsp turmeric
- 0.5 tsp red chili powder
- curry leaves optional
- kasuri methi optional
- 4 cups water
- salt to taste
- ghee or oil for cooking and garnish
- fresh coriander chopped, for garnish
Instructions
- Warm a bit of oil or ghee in a large pot. Add mustard seeds and cumin seeds, and let them sizzle until they begin to pop.
- Stir in minced garlic, grated ginger, chopped green chili, and a pinch of hing. Cook until aromatic, about 1 minute.
- Add onions and cook until golden brown. Then stir in the tomatoes, salt, turmeric, and red chili powder. Let the mixture soften into a rich masala.
- Pour in the rinsed lentils and rice. Add 4 cups of water and, if desired, some curry leaves and crushed kasuri methi for extra aroma.
- Cover the pot and simmer over low heat for 20–25 minutes, stirring occasionally, until everything is soft and well blended. Add more water if needed for consistency.
- Finish with fresh coriander and a drizzle of ghee. Serve hot with pickles, papad, or enjoy it plain.