Bengali
Chana Dal
Scaling Factor: 1
This is a recipe for Bengali chholar dal, a versatile dish that can be served for breakfast, lunch, or dinner. This particular version is vegetarian and does not include onions or garlic, instead using hing (asafoetida) for flavor. The dish includes coconut and raisins and can be served with rice, polao, luchi, kochuri or porota. Mastering this recipe could be a valuable addition to any cook's arsenal for a quick, easy, and impressive Bengali vegetarian dal.
Chana dal
200
g
Salt
6
g
Water
700
g
Bay leaf
2
piece
Green chiles
5
piece
1
Rinse the dal till the water runs clean
2
Soak it in water for atleast
2 hours
3
Add water, salt, bay leaves and chiles to the pot of a pressure cooker
4
Cook on high pressure for
10-12 miniutes
Turmeric
1
tsp
Cumin
1
tsp
Coriander
1⁄2
tsp
Chile powder
1⁄2
tsp
5
Mix togather and set aside
6
dad
7
djjd
Mustard oil
1
tbsp
Neutral oil
1
tbsp
Cumin seed
1
tsp
Shallot
thinly sliced
1
piece
Ginger paste
20
g
Sugar
0
g
Dried red chile
4
piece
Cardamom
4
piece
Cinnamon
1
piece
Cloves
2
piece
8
Heat up the oils in small pan on medium until shimmering
9
Add cumin, cardamom, cinamon, cloves & dried red chiles to the oil and fried for
30 seconds - 1 miniute
10
Add in the shallot and continue frying till almost golden
11
Add the ginger paste and the spice mix from the previous step (with a splash of water)
12
Continue frying till the raw smell disappears
Ghee
1
tsp
13
Mix the content of the pan with the cooked dal
14
Stir and simmer till cooked
15
Finish with ghee and salt