Kaathi Dal, Chawal and Kath
Gravies & Curries Rice

Kaathi Dal, Chawal and Kath

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Kaathi dal, chawal and kath is a popular Rajasthani cuisine. It is a simple yet a complete meal which is loved by everyone in our family. My mummy use to make this comfort food combo very often and I learned to make this from her. 

Kaathi dal is made with arhar dal or lentil (split pigeon peas). The consistency of the dal is kept medium thick. Usually people don’t temper the dal, but tempering adds a nice aroma and flavour to this lentil dish. A cup of lentils or dal can measure upto a quarter of the daily recommended iron intake.

Chawal (rice) is cooked in extra water and the rice starch water is reserved and used to make kath.

Kath is a version of ‘rasam’ and is made with rice starch water, tamarind water and kaathi dal. Kath is loaded with a nice aroma and an exotic flavour. This kath has sweet, sour and tangy tastes all combined!

The recipe of Kaathi dal.

Ingredients – for two servings.

Tea cup used to measure is of 175 ml.

  • Arhar dal (lentils) – 1 tea cup
  • Haldi                 – 1/4 tsp
  • Salt according to taste.

Ingredients for tempering-

  • Desi ghee                            -1 tbsp
  • Jeera                                    – 1/4 tsp
  • Hing                                     – 1 pinch
  • Finely chopped green chilli  – 1
  • Finely chopped ginger         – 1/2 tsp
  • Coriander leaves for garnishing.
  • Lime juice according to need.
Ingredients for Kaathi Dal
Ingredients for Kaathi Dal


  • Rinse and soak dal in sufficient water for 1/2 an hour.
  • Put dal in pressure cooker along with 2 cups of water. Add haldi and salt.
  • Pressure cook the dal and after one whistle lower the flame. Cook for another 5 minutes before switching off the flame. Let it cool. 
  • The texture of the cooked dal should be soft. Stir the dal with a ladle or whisk it. (If you feel dal is still uncooked or is hard, pressure cook it for some more time)
  • Transfer the dal to a serving bowl.
  • The dal should have medium thick dropping consistency. If required, adjust the consistency of the dal by adding boiled water.

Before tempering reserve 2 tbsp dal for kath.

  • For tempering, heat desi ghee in a tadka pan. Add jeera, and when it sizzles, add hing, green chilli and ginger. Saute it for few seconds.
  • Put tempering on the dal.
  • Garnish dal with fresh coriander leaves and squeeze a little lime juice.
  • Kaathi dal is ready to serve.

Recipe to make Chawal.


  • Chawal     – 1 tea cup
  • Desi ghee – 1 tbsp
  • Salt (optional)

Method –

  • Rinse and soak rice in sufficient water for 15 to 20 minutes.
  • Boil 4 cups of water. Once water starts to boil, add rice and salt, and cook until done.
  • To check rice, mash few grains of rice between your fingers.
  • Now strain the rice.
  • Transfer the rice to a serving bowl and drizzle some desi ghee on it.
  • Rice is ready.
  • Reserve the starch water for kath.


Recipe to make kath.

Ingredients –

  • Rice starch water      – 2 cup
  • Kaathi dal                  – 2 tbsp
  • Tamarind                   – small lemon size ball
  • Desi ghee                  – 1 tbsp
  • Jeera                          – 1/4 tsp
  • Hing                          – 1 pinch
  • Curry leaves              – 6 to 8
  • Slit green chillies      – 2
  • Chopped ginger        – 1/2 tsp
  • Chopped tomato(optional) 1 small
  • Haldi                          – 1/4 tsp
  • Red chilli powder       – 1/2 tsp
  • Gud ( jaggery)            – 1 tbsp
  • Salt accerding to taste.
  • Fresh coriander leaves 2 tbsp.
Ingredients to make Kath
Ingredients to make Kath

Method –

  • Soak tamarind in half cup warm water for 15 to 20 minutes.
  • Rub tamarind, squeeze and strain the tamarind water.
  • In a bowl, combine rice starch water, kaathi dal and tamarind water, mix well.
  • Heat ghee in a pan. Add jeera and when it sizzles, add hing, curry leaves, green chillies and ginger. Saute it for a few seconds and add tomatoes. Saute it and cook until it is soft.
  • Now add haldi and red chilli powder.
  • Pour rice starch mixture and stir it.
  • Add some more water according to need. Keep the consistency of kath thin and runny.
  • Add salt and gud, and cover the pan so that all the flavours can infuse in it.
  • Let the kath simmer for 8 to 10 minutes on slow flame. Switch off the flame.
  • Add coriander leaves.
  • Kath is ready. Serve it hot.

Serving idea –

  • Spread rice in the plate, pour Kaathi dal on it. Drizzle some desi ghee on top and serve kath in a bowl. Relish this simple meal along with some favourite salad and papad.
Kaathi Dal, Chawal and Kath
Kaathi Dal, Chawal and Kath



  1. Having lived in North India for 12 of my 51 years in this planet I have grown very fond of north Indian cuisine. I am very fond of dal especially Rajma and Dal makhni. But the thing I am very partial to and really like is the north Indian pickles. In my sister-in-law’s place in Ranipet there is a next door neighbor who is a north Indian and she always packs some stuffed red mirch achar for us. Every time we go to Ranipet she gives us a couple of bottles of this pickle and we bring it home to Cochin and enjoy it over weeks.

    1. Thank you for sharing! North Indian red mirch achar is an absolute favorite in our house. It goes well with everything – but tastes the best with left over parathas from the previous day 😉 Try it!

  2. This looks like a very interesting recipe, Suman! I will try it and let you know how I did. I always cook rice in a pressure cooker and must try to make it in a vessel as you have explained. Sounds like rasam with different spices 🙂

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