Smoke Dal Chawal (DCP)
Yields: 4–6 servings | Total Time: 1 hour 30 minutes (including soaking)
Cultural Notes
This humble yet rich Dal Pulao (chawal) is a cherished part of Bohra cuisine, typically prepared once every few weeks in most Bohra homes. Paired with Palidu (a chick pea flour and tomato-based Split Pigeon Pea soup), it is a fully vegetarian meal, though it can be easily paired with eggs, meat curries, or vegetables to suit varied tastes.
The use of smoked tuvar dal adds a depth of flavour that transforms the dish into something celebratory. A special technique — sealing a hot charcoal ember in ghee within the dal — gives it a subtle rustic aroma reminiscent of old-school wood-fire cooking. The recipe uses minimal spices, relying instead on quality ghee, well-boiled dal, and perfectly timed dum-cooking for flavour.
This dish is an all-time favourite, and it’s timeless enough to serve year-round. A plate of this rice with Palidu, some fried papad, and lemon wedges makes for a wholesome, balanced, and comforting meal.
Ingredients
For the Dal
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100 g split pigeon peas (tuvar dal / toor dal)
- ½ tsp ginger garlic paste
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½ tsp turmeric powder
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½ tsp cloves (loong)
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1-inch cinnamon stick
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1 bay leaf
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Salt to taste
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3–4 cups water
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1 tsp ghee (for smoking)
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1 small piece of charcoal (for smoking)
For the Rice
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350 g Kolam or Basmati rice
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2 tbsp oil
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2 tbsp ghee
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1 tsp cumin seeds (jeera)
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Salt to taste
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A few curry leaves
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¾ cup water (for dum)
For GarNICHE
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Finely chopped scallions (green onions)
Method
Step 1: Soak and Prep
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Wash and soak the tuvar dal and rice separately for at least 1 hour.
Begin by boiling 3–4 cups of water in a medium pot. Add dal, ginger garlic paste, haldi, cinnamon, cloves, bay leaf, and salt.
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Let it boil uncovered. When it starts to overflow, reduce the heat and discard the floating foam of the dal; stir occasionally.
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After 10 minutes, check — dal should be 70% cooked. Immediately strain it, reserving the dal stock to make Palidu.
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Return the dal to the pot. Sprinkle ½ cup dal stock over it, cover, and let it dum on low heat for 5–6 minutes.
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Meanwhile, heat the charcoal till red hot.
Step 2: Smoke the Dal
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After 5–6 minutes of dum-cooking, remove dal from heat. Toss lightly to separate the grains.
- Make a well in the centre of the dal. Place the red-hot charcoal piece in the well, pour 1 tsp ghee on it, and immediately cover with a tight lid. Place a heavy weight on top to trap the smoke. Let it rest undisturbed while you prepare the rice.
Step 3: Prepare the Rice
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In a large pot, bring water (little less than ¾ full) to a rolling boil. Drain and add the soaked rice.
- Stir gently and add jeera, salt, and 2 tbsp oil.
- Let the rice cook until 80% done. Check by pressing a grain — it should be firm but mostly cooked.
- Strain the rice and return it to the same pot. Add ¾ cup water and place curry leaves on top.
Step 4: Temper and Dum Cook
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Heat 2 tbsp ghee in a small pan until it smokes. Pour over the curry leaves in the rice pot.
- Cover the pot with a kitchen cloth, then a lid. Simmer on low heat for 10–15 minutes until steam starts escaping from the sides.
Step 5: Assemble the Pulao
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Remove the lid and cloth. Gently loosen the rice with a slotted spoon.
- Remove the charcoal from the dal. Spread the dal over the rice evenly as a layer.
- Cover the lid again and let it rest in its own steam for another 5–10 minutes.
To Serve
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Before serving, gently mix the dal and rice.
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Garnish with finely chopped scallions (green onions).
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Serve hot with Palidu, Chicken Curry, or enjoy it plain with a squeeze of lemon and papad.
Chef’s Notes
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The charcoal smoke technique adds a beautiful earthiness—don’t skip it for the authentic flavour.
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Always strain the dal just before it overcooks to maintain texture.
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This pulao can be customised with eggs, kheema, or even vegetables for added depth.
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The dal stock can be turned into Palidu — enhancing the no-waste Bohra kitchen tradition.
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