Cholar Dal Recipe - A spicy chana dal preparation.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split Bengal gram (chana dal)(चने की दाल), Ghee(घी)

Cuisine : Bengali

Course : Dals and Kadhis

Cholar Dal

The Bengalis are great food lovers and take pride in their cuisine.  In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu.  The medium of cooking is mustard oil which adds its own pungency.  Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them.  Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself.  Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating. 

For more recipes related to Cholar Dal checkout Cholar Dal , Sindhi Dal , Ambe Dal , Char Dal Ka Dalcha . You can also find more Dals and Kadhis recipes like Dali Sambare, Dal, Rajasthani Dal Baati, Sprouted Moong Kadhi. Or try out these recipes from Bengali Cuisine like Kesar Pista Roll, Mangshor Jhol, Pista Sandesh, Jhinga Posto.

Cholar Dal Recipe - How to make Cholar Dal

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Prep Time : 21-25 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Split Bengal gram (chana dal) 1 cup

  • Ghee 3 tablespoons

  • Coconut 1/4 inch p

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Sugar 1 teaspoon

  • Cloves 3

  • Cinnamon 1 inch stick

  • Black cardamom 1

  • Cumin seeds 1/2 teaspoon

  • Bay leaves 2

  • Whole dry red chillies 2

  • Green chillies slit2

  • Ginger paste 1 teaspoon

  • Raisins 1 teaspoon

Method

Step 1

05:00 Wash and soak the dal for an hour. Drain and pressure-cook with three cups of water till just done.

Step 2

Heat two tablespoons of ghee in a pan and fry coconut pieces till golden. Drain and set aside.

Step 3

Add turmeric powder, salt and sugar to the dal and simmer on low heat till most of its water gets absorbed and it becomes thick.

Step 4

Heat the remaining ghee in another pan. Add cloves, cinnamon, black cardamom, cumin seeds, bay leaves, whole dry red chillies and green chillies and sauté for two minutes.

Step 5

Then pour this seasoning into the simmering dal. Add ginger paste, fried coconut pieces and raisins and simmer for five more minutes. Serve hot with luchis.

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