Black Pepper Chana Dal (Bengal Gram)

We Bengali’s normally like our ‘mishti cholar daal’, what we have with luchi or sometime with rice. This version of chana daal/bengal gram is diifferent, this is neither sweet nor hot. Try this, you wouldn’t be disappointed.

Black Pepper Chana Dal
Black Pepper Chana Dal

Black Pepper Chana Dal (Bengal Gram)

Ingredients

  • Chana Dal/Bengal Gram- 200g
  • Onion- 1 medium size (finely chopped)
  • Garlic paste- 3/4 cloves
  • Ginger paste- 1/2 tsp
  • Sugar- 1 1/2 tsp
  • Black pepper- 1/2 tsp crushed
  • Cumin powder- 1/2 tsp
  • Turmeric powder- 1/2 tsp
  • Few slit green chilies
  • Mustard oil
  • Water
  • Salt

For Tempering

  • Dry red chili- 1 (broken into 2 pieces)
  • Cumin seeds- 1 tsp
  • Mustard oil- 3 tbsp
  • Green cardamom- 2 crushed
  • Cinnamon stick- 2-3 small size
  • Bay leaf- 1-2

Method

Wash and soak chana daal for 4/5 hrs. Wash & pressure cook with water, 1 tsp salt, green chilies and 1tsp oil. Give it 6-7 whistles. After opening the lid of the cooker check the boiling, the daal should get mashed smoothly when pressed. If done then keep aside. Otherwise again pressure cook & need to check after 2-3 whistles.

Heat 3-4 tsp oil in a deep frying pan. Tamper with dry red chilies, black pepper, cumin seeds, bay leaf, cardamom and cinnamon stick. Once it splutters add the chopped onions, sauté the onions till light brown in color. Now add the garlic paste and sauté for 1-2 minutes more . Add ginger paste, cumin powder, turmeric powder & salt. Frying it on medium heat till the masala starts leaving oil.

Now add the boiled daal in this. Mix well. Add 1 1/2 cup water. If you want thick daal then reduce the water. Mine was semi thick. As I had this with rice, I need not cook the daal thick. If you want to have this with roti or paratha make the daal thicker. Give this a good boil, 10-15 minutes. Add the sugar, stir, boil for another 3-4 minutes. Remove from heat.

Your Black Pepper Chana Dal is ready to serve. You can garnish this with fresh coriander leaves.

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