Dhal Chawal and Potato Curry

How many of you are fans of dhal and chawal with some yummy crispy on the outside and soft on the inside potato curry ?

For me, dhal chawal is the ultimate comfort food ! I always use different kinds of lentils for dhal. I think dhal is tastier when we mix 2-4 varieties of lentils together, each bringing out its own distinct flavour and health benefits.

I have always made dhal using the traditional Indian way, cook dhal with tomatoes and add some seasoning. When I was new to UK, I was surprised to see dhal prepared with vegetables like butternut squash, sweet potato or cauliflower and cooked with coconut milk. I instantly loved that but mostly I stick to the simple tangy and spicy dhal.

My daughter is a big fan of dhal with rice and potato curry. She is a huge fan of onions. Such a huge fan that she picks onions from food, eats that first and then moves on to the rest. This curry is her favourite and I hope you like it as much as she does.

Recipe for Dhal


  1. 1/4 cup toor dhal or split pigeon peas
  2. 1/4 moong dhal or petite yellow lentils
  3. 2 tbsp split red lentils
  4. 2 tbsp split yellow lentils
  5. 1 large tomato, finely chopped
  6. 2 cloves of garlic
  7. 1 green chilli
  8. Generous pinch of turmeric
  9. Generous pinch of asafoetida
  10. 2 tbsp Ghee or butter for tadka
  11. 1 tbsp cumin
  12. Coriander for garnish


  1. Wash the lentils in running water and cook in a pressure cooker or a pan until thoroughly done.
  2. In a pan, heat ghee and fry cumin.
  3. Add garlic, asafoetida, tomato, salt and turmeric. Cook until it’s soft and mushy.
  4. Add cooked lentils and water according to a consistency that you prefer.
  5. Let it boil for a few minutes. Remove from heat and garnish with coriander.

Recipe for potato curry


  1. 2 cups of chopped potatoes
  2. 1 large onion, sliced
  3. 1 tsp mustard seeds
  4. 2-3 tbsp oil to cook
  5. 1 tsp turmeric
  6. Chilli powder to taste
  7. Few curry leaves, optional
  8. Coriander for garnish
  9. Salt to taste


  1. Peel the skin off potatoes and cook in a pan of water until soft but firm. You should be able to insert a skewer easily. I usually boil the potatoes whole in a pressure cooker, peel the skin and chop into chunks.
  2. Heat oil in a pan and let mustard seeds crackle.
  3. Add curry leaves, onions and salt and cook until onions are slightly golden.
  4. Add the cooked potatoes, turmeric and chilli powder and sauté until all the ingredients are well combined.
  5. Let it roast in the pan for 8-10 minutes. Sauté intermittently so that the potatoes don’t break.
  6. Garnish with coriander once done.

Curries Lunch and Dinner Rice

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