Cholar Dal | Bengali Style Chana Dal
- 1 cup Chana dal – Bengal gram lentil
- ¼ cup Coconut – Freshly and grated ( alternatively you can use dried coconut)
- 2-3 Green chillies
- 2 tbsp Ginger paste
- ½ tsp Turmeric powder
- 1 ½ tbsp Mustard Oil – or Vegetable Oil
- 1 tsp Ghee
- salt – to taste
- sugar – to taste
- ½ tsp Cumin seeds
- 1 Dry red chilli
- 2 small Bay leaves
- 1-2 bark Cinnamon stick
- 2-3 Green Cardamom
- 3-4 Cloves
- ¼ tsp Hing or Asafoetida
- Add 2 cups of water in a pressure cooker, transfer the soaked lentil into the cooker
- Sprinkle salt and turmeric powder, and put the lid on.
- Place the cooker on the stove over high heat
- let wait for one to two whistle, remove from heat and let the pressure go down all by itself
- Alternatively, You can boil the lentil in an open pot. Fill a heavy-duty pot with water, add the soaked lentil, sprinkle salt and turmeric powder, and set it on the stove over high heat. When it comes to a rolling boil, it will form some froth, with the help of a ladle clean all the froth, reduce the temperature, cover partially with a lid and let it boil.
- Lentil will be tender, but it should hold its shape.
- Heat some oil in a skillet, add ghee
- When ghee melted 1st add cumin seeds, then the rest of tempering. Give a stir to release flavour.
- Add Coconut, over medium heat cook for few seconds, sprinkle little bit salt just for coconut.
- When coconut changes its colour and releases fragrant, add boiled lentil to it, add about 1 cup of water and over high heat cook for few minutes.
- When everything bubbled up, add sugar, green chillies
- Reduce the temperature to medium-low, partially cover with a lid and let it simmer for further few minutes to incorporate everything together and the Dal becomes little thick.
- Remove from heat and give 5-10 minutes standing time before serve.