Cholar Dal is an extremely typical Bengali recipe.
Made very frequently for festivities such as the Durga Puja, this is designed for special events, parties or for a week day lunch.
Thick in texture, with wealthy overtones of cinnamon, bayleaf, cloves and cardamon, this dal is better eaten with Luchi or parathas. a popular within my husband’s family.
Fresh coconut pieces, which are gently fried are added in the finish, right before serving. They lend a pleasant crunchy texture towards the dal. You can always result in the dal with no coconut. To have an everyday recipe, you might do with no cashewnut and raisins,however, they're essential for special events.
Ingredients
- Chana dal- 1 cup
- Water- 2 1/2 cups
- Turmeric powder- 1/4 teaspoon
- Coriander/ dhania powder- 1/4 teaspoon
- Raisins (kishmish)- 1 teaspoon (optional)
- Cashewnuts- 1 tablespoons of (optional)
- Grated ginger root- 1/2 teaspoon
- Sugar- 1 pinch
- Salt to taste
- Fresh coconut chips- 2 teaspoon (optional)
Ingredients for tempering/ Tadka
Cumin seeds/ Jeera- 1/4 teaspoon
Cinnamon /dalchini- 1 "
Eco-friendly cardamoms/ choti elaichi- 4
Bay leaf/tej patta- 2
Dry Red chilies- 2
Ghee/ oil 2 tablespoons of
Method
Step One
In a tiny wok, add 1 teaspoon oil. Fry the coconut chips and aside. If using cashewnuts fry them and aside too.
Step Two
Rinse and soak the dal for 30 minutes in water.
Step Three
Inside a wok, add some ghee. Once the oil is hot, add some cumin seeds, dry red chillies and all sorts of other spices for tempering in rapid succession. The cloves and cardamom will begin swelling u every time they hit the new oil.
Step Four
Pressure prepare the dal using the water till soft. Remember chana dal takes more than every other dal to prepare, so it's safe to prepare it for several-4 whistles. However, the dal ought to be whole and never mushy.
Step Five
Include the cooked dal using the water.
Step Six
Add some turmeric powder, grated ginger root, sugar. salt and let simmer up until the dal is thick.
Step 7
Include the fried coconut pieces, cashewnut pieces (optional). Include the raisins.
Step 8
when i first sampled cholar dal in 1998 after i arrived in calcutta selling lipsticks and hair colour towards the bengali womenfolk. i did previously remain in hireling shepherd guesthouse on sarat bose road and also the chaiwallah outdoors had only singhada, cholar dal and puri in the morning, lunch, dinner, elevenses and whoever else. i'm able to always remember the flavour am certain that ur version is vastly better, however we shall need to taste to judge!
Vaishali, this looks so great & healthy too! I'm giving it a go today&....
Well Shishir, there's something concerning the taste of streetfood that's unmatched. I think you'll such as this version. It’s my Mother in law’s version.
