Some days, I just don’t have the energy to prepare an elaborate meal. Between work, household chores, and everything else that needs attention, spending hours in the kitchen is the last thing I want to do. But I still crave a simple homemade meal that is filling, nutritious, and easy on my budget.
That’s when I turn to this comforting combination of masoor dal, bhaat, and aloo chokha. The best part? I cook the masoor dal, carrots, tomatoes, and whole potatoes together in the pressure cooker. This saves time, reduces the number of utensils I need to wash, and makes cooking much easier.
While the rice cooks separately, I take the softened potatoes, mash them with onion, green chilli, coriander, mustard oil, and salt, and turn them into delicious aloo chokha. The dal gets its flavour from the carrots, tomatoes, and a simple cumin tempering.
It’s a humble, wholesome meal made with everyday ingredients. The dal provides protein and fibre, the carrots add colour and nutrients, the rice makes the meal satisfying, and the aloo chokha brings that comforting, rustic flavour we love.
Daal Bhaat Chokha
Equipment
- 1 Pressure Cooker
- 1 Plate
- 1 Knife
- 1 Chopping Board
- 1 Handi for rice
- 1 Strainer
Ingredients
- ½ cup masoor dal red lentils
- 1 pc medium carrot finely chopped
- 1 pc medium tomato chopped
- 1 pc onion finely chopped (optional)
- ¼ tbsp turmeric powder
- ½ tbsp tsp cumin seeds
- 1 pc small green chilli slit (optional)
- 2 tbsp cooking oil
- Salt to taste
- 2½–3 cups water or as needed
- 1 tbsp chopped coriander leaves optional
- ½ cup raw rice
- Water as needed
- 2 medium potatoes
- - Salt to taste
- 1/2 tbsp - lemon juice
Step-by-Step Recipe
Step 1: Wash and prepare the ingredients
Wash the masoor dal thoroughly under running water until the water becomes clearer. Peel the carrot and potatoes, then wash them along with the tomato, onion, green chilli, and coriander leaves.
Finely chop the carrot and tomato. Chop the onion, green chilli, and coriander for the aloo chokha, keeping them aside until needed. Leave the potatoes whole if they are small or medium-sized. If they are very large, cut them into halves so they cook more evenly.
Step 2: Add the dal, vegetables, and potatoes to the pressure cooker
Add the washed masoor dal, chopped carrot, chopped tomato, turmeric powder, salt, and slit green chilli to the pressure cooker. Pour in approximately 2½–3 cups of water and stir gently.
Place the whole potatoes on top of the dal mixture. Close the cooker securely and cook according to the manufacturer’s instructions until the lentils are soft and the potatoes are tender. Red lentils usually cook quickly, so the cooking time may vary depending on your pressure cooker and the size of the potatoes.
Do not overfill the pressure cooker, as lentils can foam while cooking. Follow the fill limits in your cooker’s manual and allow the pressure to release fully before opening the lid. If the potatoes need more cooking after the dal is ready, remove the dal and cook the potatoes separately until tender.
Step 3: Cook the rice
While the dal and potatoes cook, rinse the rice thoroughly. Add it to a separate pot with the required water and a pinch of salt, if desired.
Bring the water to a boil, then reduce the heat, cover, and cook until the rice is tender and the water has been absorbed. Alternatively, use your usual rice-cooking method. Once done, turn off the heat and let the rice rest, covered, for a few minutes before fluffing it with a fork.
Step 4: Prepare the dal tempering
Once the pressure cooker has been opened safely and the potatoes have been removed, check the dal’s consistency. Mash a few lentils and pieces of carrot with the back of a spoon to make the dal slightly creamy. Add a little hot water if it is too thick.
Heat one teaspoon of oil in a small pan over medium heat. Add the cumin seeds and let them sizzle. Add the finely chopped onion, if using, and sauté until softened. Stir in the coriander powder and cook briefly, taking care not to burn the spices.
Pour this tempering into the cooked masoor dal and stir well. Simmer gently for 2–3 minutes so the flavours combine. Taste and adjust the salt, adding chopped coriander leaves if desired.
Step 5: Peel and mash the potatoes
Take the cooked potatoes out of the pressure cooker and allow them to cool enough to handle. Peel off the skins and place the potatoes in a bowl.
Mash them with a fork or potato masher until they reach your preferred consistency. A slightly rustic texture works beautifully for aloo chokha, so you don’t need to make them completely smooth.
Add the finely chopped onion, green chilli, coriander leaves, salt, and one teaspoon of mustard oil to the mashed potatoes. Mix everything thoroughly so the mustard oil and seasonings coat the potatoes evenly.
If you like a slightly tangy flavour, add a little lemon juice. Taste and adjust the salt or chilli as needed. The result should be soft, flavourful, and fragrant, with a gentle sharpness from the mustard oil.
Step 6: Serve the complete meal
Spoon the warm bhaat onto each plate and serve it with a generous portion of masoor dal containing carrots and tomatoes. Add a serving of aloo chokha on the side.
For an authentic, homestyle touch, drizzle a few drops of mustard oil over the chokha just before serving, if you enjoy its strong flavour. Serve everything hot for a comforting meal that is simple, nourishing, and satisfying.
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