Bengali Cholar Dal

  

 Ingredients

1 cup Chana dal (Bengal Gram Dal), soaked for an hour

1/2 cup Dry coconut  cut into 1 inch pieces

1 tsp Turmeric pdr

 

Salt, to taste

2 tsp Mustard oil

1/2 tsp Cumin seeds 

2 Green Chilies, slit into halves lengthwise

1 inch Ginger, peeled and grated

3 Dry Red Chilies

2 Cloves 

1 inch Cinnamon Stick

1 Bay leaf 

 

Preparations

Soak the chana dal for about an hour in water. 

Add the soaked dal with 2-1/2 Cups of water , turmeric powder, salt to taste in a pressure cooker for 3 to 4 whistles.

After 3 to 4 whistles, turn the heat to low and simmer for 5 minutes and turn off the heat. Allow the pressure to release naturally.  

In a teaspoon mustard oil over medium heat in a saucepan; add the dry coconut pieces and fry until they turn golden brown. Once done transfer the fried coconut pieces to a bowl and keep aside.

In the same pan heat a teaspoon of mustard oil; add cumin seeds,  dry red chilies, cloves, bay leaf, cinnamon stick, green chilies and ginger.

Saute for a few seconds until the seeds crackle and the green chili gets a lightly roasted texture. 

Once done, stir in the cooked Bengali Cholar dal and the roasted coconut slices.

Stir well to combine and check the salt and adjust to suit your taste. Give the Bengali Cholar dal a brisk boil for a couple of minutes and turn off the heat.

Serve the Bengali Cholar Dal with roti, rice, along with some pickle and raita.

 

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