Cholar Dal is to Bengal what dal makhani is to Punjab. It is very famous in the state and is made even for special occasions and festivals. The main ingredient in Bengali Cholar Dal is chana (gram) dal and it gets its taste with a temper of desi ghee, coconut and other Indian spices. It goes perfectly well with rice or roti and is a great choice for a main course. Just like other lentil (dal) preparations it is fairly easy to make this and enjoy its distinct flavor. So use this Bengali Cholar Dal Recipe and try the classic Bengali preparation at your home.
All you need is (serves 2)
For Dal
Chana dal – 1 cup
Water – 2 & 1/2 cup
Turmeric powder – 1/4 tsp
Salt to taste
Sugar – 1 tsp
For Tempering
Desi ghee – 2 tsp
Heeng – 1 pinch
Cumin seeds – 1 tsp
Bay leaves – 2
Green cardamom – 4 to 5
Dry red chilies – 2
Cloves – 3 to 4
Cinnamon stick – 1/2 inch piece
Coconut – 2 tsp (grated)
Raisins – 2 tsp
Fresh cream – 1 tsp
Bengali Cholar Dal Recipe
Preparation time: 5 min.
Cooking time: 25 min.
Soak the dal in water for up to 4 hours.
In a pressure cooker take the soaked dal with water add turmeric and salt and cook for 2-3 whistles.
Open and add sugar, mix well and keep aside.
In a frying pan, take desi ghee, add heeng and cumin seeds and once they start to splatter add bay leaves, green cardamom, cinnamon, dry red chilies and cloves and saute till you get a nice aroma.
Add grated coconut and saute for 2 min.
Add dal to the tempering and cook for 2-3 min.
Mix the raisins and cream.
Serve hot.
