Dal Chawal or Rice and lentil

 

Today I am grateful for and appreciate the most commonly eaten cuisine "Dal-Chawal" in Pak - Indo culture. Dal-Chawal is part of everyday food for decades. Even in some cultures, every day at lunchtime dal-chawal is the must item and at dinner time, people usually have different meals. I recognize and acknowledge its value for a variety of reasons, for instance:

• Dal is prepared with added garlic, ginger, turmeric, chillies. Dal or lentil fully cooked and blend then there is a Tarka on dal. Tarka is to heat oil and fry an onion with added cumin seeds, Kari leaves, garlic, whole red chillies till the onion fried fully then add to the dal

• Boiled, garlic, butter, zeera or bhagare rice are best with the lentils. Dal chawal is eaten with kachomar or salsa, pickle, rice papar, stuff fried green chillies, kebab and with any vegetable 

• Every single bite is contained rice, lentil, salsa, papar, pickle, fried green chillies and a piece of kebab. This bite has a punch of flavouring to the palate and zest to the taste buds. Its flavour and kick is beyond explanation, delicious, yummy and aromatic

• Dal-chawal is a wonderfully light meal, NOT heavy and easy to digest. The most eaten season of dal-chawal is summertime  

• Dal chawal is popular regardless of age and socioeconomic status, however, it is well served lower middle and middle class. You may find dal-chawal as a street food even in Karachi or Bombay

• This is my pleasing journey with dal-chawal, find yours is the thought of the day

If you have any question or concern, please feel free to ask or comment below