Bengali Cholar Dal
Bengali Cholar Dal
Bengali cholar dal is traditionally eaten during celebrations. Chana dal is used in it’s preparation. Chana dal is actually a yellow split pea. When cooked and mashed, it adds a creaminess to the dal. It is also full of complex flavors from the coconut, golden raisins, cardamom, and chilies. Serve this dal with puris, which are kinda like mini fried pita, or parathas.
Servings: 4
Equipment
- Spice grinder
- bean masher
Ingredients
- 1 1/3 cup chana dal
- 5 cups water
- 3 whole cloves
- 1 tsp turmeric
- 1 tsp sugar
- salt to taste
- 2 tbsp vegetable oil
- 1 bay leaf
- 1 tsp cumin seeds
- 2 green bird’s eye chilies slit length wise
- 1/3 cup coconut grated
- 1 tbsp golden raisins
Spice Mix
- 1 cinnamon stick 1”
- 6 green cardamom seeds
- 2 dried Kashmiri chilies
Garnish
- 2 tbsp chopped cilantro
Instructions
- Pour the water into a pot with the chana dal. Bring to a boil over medium heat.
- Add in the turmeric, cloves, salt, and sugar. Simmer for 75 minutes, occasionally stirring.
- Turn off the heat. Mash with a bean masher.
- The dal doesn’t have to be completely smooth as a purée. It is good to have a little texture. Set aside.
- In a small skillet over medium heat, lightly dry toast the spice mix spices for 5 minutes.
- Grind in a spice grinder and set aside.
- Heat up cooking oil in a pot over medium heat. Sauté the cumin seeds, bay leaf, and green chilies for 30 seconds.
- Add in the coconut and fry for a minute.
- Pour in the dal. Give it a stir. Bring to a boil. Add in the spice mix and golden raisins. Cover and simmer for 10 minutes.
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