Bengali cholar dal recipe

BENGALI CHOLAR DAL RECIPE

RECIPE COURTESY – KUSUM UMASHAKAR

Cholar Dal is a traditional Bengali dish prepared from Chana Dal, ghee, coconut and other spices and is best paired with luchi or steamed rice. The dal is slightly sweet and fragrant due to the addition of whole spices or garam masala like bay leaf, cloves, cinnamon and cardamom. Unlike many other Bengali recipes, this dal does not use the 5 spice mix – Panch phoron.

Chana Dal is rich in the mineral Phosphorus which builds strong bones and teeth plus works with Calcium to strengthen our bones. Also Magnesium works in the formation of bones. 20. Chana Dal is rich in the mineral Phosphorus which acts as a buffer – helps to neutralize the acids and maintain pH levels in the body.

It is super rich in protein, folate, zinc calcium and dietary fibre.

INGREDIENTS

• 1 cup chana dal (split Bengal gram)
• 2 tbspCoconut (thinly sliced)
• 2 tbspRaisins
• 2 tbsp ghee / Mustard oil
• 1 small piece Cinnamon
• 2 Cardamom
• 2 Cloves
• 1Bay leaf
• 2 Dry red chilli
• 1 tspCumin seeds
• ¼ tspasafoetida
• 1 tbspGinger grated
• ½ Turmeric powder
• 1 tsp Coriander powder
• 3 or 4 Green chilli slit
• ¼ tsp garam masala powder
• Salt to taste
• 2 tsp Sugar

CLICK ON THE LINK FOR FULL VIDEO – https://youtu.be/WYmVWzsjGZA

METHOD

Rinse the dal well and soak it in water for min 4 hours or more. Pressure cook with little turmeric + salt till tender [ 2 or 3  whistles ] . The dal should be soft not mushy , it should be whole in shape .

The texture of this dish will depend a whole lot on how well the dal is boiled. We want each grain of lentil to be perfectly cooked, but not turned to mush.

Heat ghee in a pan .

Add the thinly sliced coconut , fry until the coconut turns golden brown. Remove and keep  aside.

Now add the raisins and stir fry for few seconds .

Add jeera and let it crackle .

Add bay leaf , red chillies, cardamom, cinnamon, cloves and asafoetida  , stir fry for seconds.

Add the slit green chillies + ginger and stir fry till raw smell leaves .

Lower the flame and add turmeric pwdr + coriander and give a nice mix .

Now add the boiled dal along with the water .

*The dal thickens on cooling , so adjust water accordingly .

Let it come to a boil .

boil it for 2 mins

Add sugar  + garam masala pwdr and adjust salt .

Simmer on low flame for 1 min .

Finally  add 1 tbsp ghee +  fried coconut and raisins give a mix and cover the pan .

Let it rest for few mins before serving .

serve it hot with variety of pooris or steamed rice .

I served with methi coriander leaves poori  –

BENEFITS OF CHANA DAL

1. Provides energy : …
2. Excellent source of vegetarian protein: …
3. Keeps your heart healthy : …
4. Diabetic friendly : …
5. Improves Insulin Response : …
6. Lowers Blood Pressure : …
7. High Fiber: …
8. Weight loss

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