Cholar Dal is one of the most popular dishes in the Bengali food fare. Made with chana dal also known as split Bengal gram and hulled black chickpeas, this is a very significant dal preparation that is an essential part of Durga Puja.
INGREDIENTS of Cholar Dal
- 1/2 cup Bengal gram chana dal
- 1/3 cup raisins optional
- 1/2 coconut
- 2 nos dried bayleaf
- 1/2 inch cinnamon stick
- 1/2 tsp cumin seeds
- 2 green cardamom
- 3 cloves
- 1 pinch heeng
- 1 tsp turmeric powder
- 1/2 tsp red chili powder
- 2 red chilies
- 1/2 inch grated ginger
- 2-3 nos green chilies
- 1/2 tsp cumin powder
- 2 tsp sugar
- salt to taste
- 2 tbsp ghee
- 1 tbsp vegetable oil
How to Make Cholar Dal
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Wash chana dal and soaked in hot water for 30 minutes.
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Take the dal with 1 and 1/2 cups of water, 1/2 tsp turmeric powder and a little bit of salt and pressure cook for 10 minutes.
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While the dal is boiling, take half a coconut and Cut the flesh into into small thin strips.
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Take ginger, turmeric powder, red chili powder and cumin powder in a bowl. Add a little bit of water to make a paste and keep it ready.
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Take a tbsp of ghee and vegetable oil together in kadhai. Once it’s hot, add the chopped coconuts and stir fry without browning.
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In the same oil, fry the raisins and keep aside.
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In the same kadai, add dried bay leaf, dry red chillies, cloves, cinnamon and cardamom one by one.
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Add cumin seeds and a pinch of heeng and stir fry without burning.
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Add the masala paste from the bowl and quickly stir to cook the spices. As soon as the raw turmeric smell goes off, add the boiled chana dal.
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Let the dal boil with the spices. Add the raisins and coconuts.
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Add sugar and salt to taste.
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Finally add ghee and split green chillies for flavour.
