Cholar Dal/Bengali style Chana Dal
Cholar dal is a traditional Bengali dish. This Dal usually served with Luchi for a blissful breakfast/lunch. To eat with Rice serve with Beguni on the side
Ingredients
- 1 cup Cholar dal/Chana dal
- Salt to taste
- 2 tsp- Sugar
- 4 tbsp- Mustard oil
- 1 tsp- Ghee/Clarified butter
- ¼ of a whole coconut- Coconut (cut into small chips or pieces)
- 2- Green chilies (halved)
- ½ tsp- Turmeric powder
- ½ tsp- Ginger paste
For tempering
- 1- Whole dry red chili
- ½ tsp- Fennel seeds/Mouri
- 3- Green cardamoms (lightly crushed)
- three 1″ pieces- Cinnamon
- A small pinch- Hing/Asafoetida
- 2- Bay leaf
Instructions
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Wash and soak chana dal for minimum 3-4 hours or more. Pressure cook with enough water (water level should be 2″ up from the dal), ½ tsp salt, green chilies, and 1 tsp of mustard oil. Check after 5-6 whistles. You need to cook the dal with the grains visible and mushy at the same time. Open the lid after the pressure has reduced, keep aside.
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Heat oil in a deep frying pan, add coconut chips, fry on medium heat until golden in color. Remove with a slotted spoon, keep aside.
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In the remaining oil temper with all the ingredients mentioned for tempering. Add boiled dal, ½ cup of water (adjust water according to the thickness of dal), salt to taste, sugar, turmeric powder, and ginger paste. Mix well. Cook this on high heat for 4-5 minutes. Stir in between.
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Add ghee, and fried coconut chips. Mix well, remove from the heat.