Dal Chawal Palidu Recipe

Dal Chawal Palidu Recipe

Finally, sharing the most awaited recipe of the blog Daal Chawal Palidu. It is a traditional Bohra feast. Daal Chawal Palidu also known as DCP has two versions. One is vegetarian which is more common and has layered lentil and rice. This one that I’m sharing is a non-veg version with mutton/lamb. And trust me with mutton it tastes out of the world (confession: I’m a fan of anything mutton.)

You will also like: Basmati Fried Rice Recipe

Don’t get intimidated by long list of steps. This is really easy and totally worth it. You just need to do some steps simultaneously to save time.

You will also like: White Chicken Korma Curry Pakistani Recipe


Dal Chawal Palidu

The long list of ingredients is intimidating but actually most spices are repeated.
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Cuisine Indian, Kashmiri, Pakistani
Servings 8
Calories 627 kcal



  • 500 gram mutton or beef or chicken with bones
  • cup water
  • 2 tbsp green chilli paste
  • 2 tbsp ginger garlic paste
  • salt to taste (not needed if already added in paste.)


  • 1 cup Split pigeon pea toor or arhar daal
  • 1 tsp salt
  • 1/2 tsp cumin seed
  • 1/2 tsp turmeric


  • 2 cup long grain basmati rice about 560 grams
  • 3 tbsp salt or more

Whole spices

  • 3/4 tsp cumin seed
  • 2 inch cinnamon
  • 8 black pepper
  • 3 cloves
  • 4 green cardamom
  • 2 black cardamom


  • 1/2 cup oil
  • 1 medium onion fry onion for garnish


  • 4 medium onions sliced

Spices and herbs

  • 4 twigs curry leaves
  • 4 thick green chillies
  • 1/2 tbsp coriander powder
  • 1 star anise
  • 1 tsp cumin
  • 1/2 tsp black pepper
  • 5 cloves


  • 3 medium tomatoes pureed


  • cup yogurt
  • 4 tbsp chopped corriander
  • 3 green chillies slitted
  • 1/4 tsp yellow color , mixed in ¼ cup water


  • 1 tbsp oil
  • 1 medium onion
  • 1 medium tomato


  • 1/2 tbsp green chilli paste
  • 1/2 tbsp ginger garlic paste
  • 1/2 tsp fenugreek seeds
  • 1/2 tsp cumin
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 4 twigs of curry leaves


  • 6 tbsp gram flour
  • 3-3 tbsp tamarind pulp dissolved in water
  • 1/2 bottle gourd or drumstick vegetable peeled and cut to chunks
  • 4 tbsp chopped corriander


For Mutton

  • Boil meat with green chilli, ginger garlic paste, salt and water on medium-low heat for 30 minutes or until meat is tender. Set aside. (You can also pressure cook the meat)

For lentil

  • Add salt, cumin and turmeric to soaked daal and boil for 10-15 minutes until soft and fully cooked but not mushy. (Lentil grain meshes completely when press between thumb and finger without any hard or undercooked bit.)Wash and soak tuvar daal for 20 minutes in 4 cups of water.
  • Strain the lentil in a colander with a pot underneath. Set the lentils aside and save the lentil water for Palidu.

For Rice:

  • Soak rice for 20 minutes, set aside.
  • Fill ¾ of a large pot with water, add salt and whole spices. Bring water to boil and add the soaked rice. Boil rice until 70% cooked it is on 2 kaani Chawal stage). Drain the rice water and set aside.
  • Simultaneously, In a large vessel heat oil and fry 1 sliced onion until golden. Remove from oil and set aside for garnish.

For Lentil Curry

  • In same vessel, fry remaining 4 onions until light golden. Add the spice and give it a stir. Then add the tomatoes and let it cook until tomato water dries and oil separates on the sides of the pan.
  • Add the meat along water to the tomato gravy. Dry out any excess water by cooking on high heat. (See notes 1)
  • Add the boiled lentil and cover the pot. Let the gravy simmer for 5 minutes. If gravy is too dry add a little water. (We want thick gravy but not dry.)


  • Heat a piece of charcoal on direct flame until red hot.
  • Add 2 tablespoon of oil at the bottom of pot. Then layer ⅔ of cooked rice. Layer the lentil and lamd curry. Next add the herb, whipped yogurt, chillies and ½ of fried onion
  • Finally, layer the remaining rice and cover with remaining fried onion and yellow color water.
  • Keep a steel bowl or foil on the rice. Place the red hot charcoal carefully over the rice. Drizzle few drops of oil over coal an cover the pot tightly.

Dum Stage

  • Cook daal Chawal for 20 minutes on low heat. (You’ll see a thick steam rising from pot when lid is removed and rice grain will be puffed up too.)


  • Heat oil and fry sliced onion until lightly golden. Add the spices and give it a stir. Cook for 2 minutes and add the gram flour.
  • The flour will make the gravy thick and difficult to mix. Reduce heat and sauté for 2 minutes, until fragrant.
  • Add the lentil water and mix well until smooth. Add the bottle gourd and 1 cup water or more as needed for a required consistency. Cover the pot. Let the Palidu boil until bottle gourd is tender.
  • Now, add tamarind paste and adjust salt as needed and simmer the palidu for 15 minutes on very low heat. Stir in chopped corriander and serve.


Serving Suggestion: Enjoy Daal Chawal Palidu with daal popadums and mango chutney.
Keyword chatpati daal with rice, dal recipe with chawl, kashmiri rice recipe, mutton saln with rice

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