Daal and Rice (Daal Chawal)

Daal cooked very slowly in an earthenware pot. Takes a long time, but the flavours meld together beautifully! The clay infuses an earthy aroma. Slow food at its best.

Featuring a mixture of 5 kinds of daal (moong, masoor, tuar, urad, chana) with tadka and kale.

Great with fluffy steamed rice, more specifically Mataran-Wale-Chawl, as we would say in Amritsar — rice with peas, onions, and whole spices.