Follow me on Twitter. Fan us on Facebook . Visit my Flickr photostream.
You can alsoSubscribe to BengaliCuisine by Email

There is almost a 50 page report waiting for me to be completed by tonight and submitted tomorrow morning. So, it seems to be a long night. In all these lab reports – proteins, DNAs, RNAs and whatever molecules you can name of, I just thought of publishing this post tonight. Cholar dal is one of my favorite lentils. Cholar dal or chana dal is prepared in different ways throughout India. This preparation is very specific to Bengal. This authentic Bengali recipe has an affluence of sweet taste in it, and the charming yellow color will drive any foodoholic crazy. Cholar dal is best had with kachuri, luchi or chapattis.

As the wiki link says, Chana dal is produced by removing the outer layer of Kala chana (black chickpeas) and then splitting the kernel. Although machines can do this, it can be done at home by soaking the whole chickpeas and removing the loose skins by placing the chickpeas between two towels and rubbing with a rolling pin.

Preparation time: 10min
Cooking time: 25min
Serves 6

Ingredients:

  • Bengal gram (Cholar Dal): 1 cup
  • Coconut (Narkel): ½ cup, cut into very small pieces
  • Ginger paste (Ada bata): 2 tablespoon
  • Turmeric Powder (Halud guro): 1 teaspoon
  • Chili powder (Lal lankar guro): 1 tablespoon
  • Coriander powder (Dhane guro): 1 teaspoon
  • Sugar (Chini): 1 teaspoon
  • Red chili (Lal lanka): 3 /4
  • Mustard oil (Sarser tel) : 3 tablespoon
  • Clarified butter (Ghee): 1 tablespoon

Preparation:

  • Soak the pulses for half-an-hour before preparing
  • Put the soaked pulses along with salt in a pressure cooker with ample water so that the dhal remains 1cm below the water level, cook till three whistles of the pressure cooker
  • Take out of flame, let the pressure cooker cool
  • Open the lid, add ginger paste, cumin, turmeric, coriander, chili powder, sugar – mix well with the cholar dal
  • Heat oil in a heavy bottom wok and fry the coconut pieces till brownish, take out and keep aside
  • In the same heated oil add the chilies and fry till then turn a darker shade of red, pour in the boiled dal, pour in little more water if required
  • Cook till the dal attains the desired consistency, pour in the ghee if using
  • Garnish with the fried coconut pieces, serve warm with puri or luchi

If you like this post, please consider linking to it or sharing it with others. I’ll love to hear your comments too.
You can also Subscribe to BengaliCuisine by Email, or  Subscribe in a reader

Blog Widget by LinkWithin