How to make Cholar Dal -
A spicy chana dal preparation.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split Bengal Gram, Ghee (घी)
Cuisine : Bengali
Course : Dals and Kadhis
For more recipes related to Cholar Dal checkout Cholar Dal , Rajasthani Panchmel Dal, Sindhi Dal, Dal Amritsari . You can also find more Dals and Kadhis recipes like Holi species Dal Dhokli - SK Khazana Recipe Panchmel Dal Ma Chole Di Dal
Cholar Dal Recipe Card
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.
Prep Time : 21-25 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Cholar Dal Recipe
Split Bengal Gram 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 slit 2
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.
Nutrition Info
Calories : 1290 Kcal
Carbohydrates : 44.4 gm
Protein : 186 gm
Fat : 40.7 gm
Other : 74
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
