Cholar Dal

Ingredients:
To pressure cook:
Chana dal/cholar dal - 1 cup
Green cardamom - 1
Cloves - 1
Turmeric powder - 1/4 tsp.
Salt - a little

To temper and cook with dal:
Oil - 1 tbsp.
Ghee - 1/2 tsp.
Bay leaf - 1
Green cardamom - 3
Cloves - 3
Cinnamon stick - 1 (desi)
Red chillies - 2
Green chillies - 3(slit till half vertically:))
Cumin seeds - 1/2 tsp.
Asafoetida/Hing - 2 pinch
Golden raisins - a fistful
Coconut (small pieces or flakes) - 1/4 cup
Salt (to taste)
Turmeric powder - 2 pinches
Ginger (grated) - 1 1/2 tsp.
Sugar - 1/2 tsp.

Method:
Soak chana dal in hot water for 30 minutes. Discard the water.
Pressure cook the dal with 2 cups of water and other ingredients given under "To pressure cook" upto to 3 whistles.
Heat oil and add cloves, bay leaf, cinnamon, cardamom and cumin and allow it to sizzle.
Now add the red chillies, green chillies and coconut pieces and saute till the coconut turns into light golden color in low flame.
Add the asafoetida and raisins and saute till the raisins puff up. Remove from heat and pour over dal.
Place the cooker on heat with tempered dal. Mix the grated ginger, salt and turmeric powder.
Simmer for a few minutes and bring it to a boil.
(I added 1/2 cup of water).
Finally add sugar and ghee.
Enjoy with luchis (loochis)/puris or with white rice.
Adapted from Bong Mom's CookBook

Note:
Coconut pieces can be fried separately and added at the final stage.
The dal should be soft but not too mashed.


Sent off to "Flavours of Bengal" hosted by Priya and started by Nayna.

Posted in: side dish