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Chholar dal

Chholar dal

Bengal gram dal cooked with spices more on the sweeter side to taste

Servings 4 persons
Author indrani

Ingredients

Ingredients

  • 200 gms chana or Bengal gram  dal
  • 2 to 3 cups water
  • 1 tbsp Ginger grated
  • 2 to 4 green chillies 
  • 1 tbsp Cumin seeds
  • 1 tsp Asafoetida  powder
  • 1 tsp turmeric powder
  • 2 tsp Salt
  • 2 to 4 tbsp Sugar
  • 3 tbsp Clarified butter
  • 1/4 cup Coconut cut into tiny small cubes [optional]

Instructions

Method

  1. Wash the pulses thoroughly in water and drain
  2. Cook them in pressure cooker with turmeric and salt or in slow heat until they are tender and mushy.
  3. Add the clarified butter in the pan
  4. When the ghee becomes hot add cumin seeds  followed by ginger paste and asafoetida.
  5. Fry them for few seconds.
  6. Add the boiled dal and mix.if you like.
  7. Add coconut
  8. Add sugar and split green chilies.
  9. Cover cook them for 20 to 25  minutes in slow heat.The more you can cook a dal on slow heat the better.
  10. If the consistency is of your choice take it off from the heat and serve ,else you can add little more water.The dal will be on the thicker side and not watery consistency.
  11. Serve with pulao or deep fried flatbreads.

Recipe Notes

In Bengali cuisine the tempering of the Dal is not added later unlike the Dal cooked in the other regions of the country.