Bengali Cholar dal (Lentils cooked with coconut and whole garam masala spices) | How to make Bengali Cholar dal (Lentils cooked with coconut and whole garam masala spices)

By Antara Navin  |  2nd May 2016  |  
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  • Bengali Cholar dal (Lentils cooked with coconut and whole garam masala spices), How to make Bengali Cholar dal (Lentils cooked with coconut and whole garam masala spices)
Bengali Cholar dal (Lentils cooked with coconut and whole garam masala spices)by Antara Navin
  • Prep Time

    30

    mins
  • Cook Time

    30

    mins
  • Serves

    3

    People

55

0





About Bengali Cholar dal (Lentils cooked with coconut and whole garam masala spices)

This is an authentic Bengali cuisine made on festive occasions like Durga Puja, weddings, etc. The Bengal gram or the Chana dal is first soaked, then baked and later tempered with whole garam masalas like cloves, cinnamon, cardamon and bay leaf and finally to add to the richness, coconut, cashews and raisins are added along with a tsp of ghee. Unlike other dals, the consistency of the cholar dal is slightly thick and is best enjoyed with luchis/puris( deep fried puffed tortillas).

Bengali Cholar dal (Lentils cooked with coconut and whole garam masala spices), a deliciously finger licking recipe to treat your family and friends. This recipe of Bengali Cholar dal (Lentils cooked with coconut and whole garam masala spices) by Antara Navin will definitely help you in its preparation. The Bengali Cholar dal (Lentils cooked with coconut and whole garam masala spices) can be prepared within 30 minutes. The time taken for cooking Bengali Cholar dal (Lentils cooked with coconut and whole garam masala spices) is 30 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 3 people. The recipe details out how to make Bengali Cholar dal (Lentils cooked with coconut and whole garam masala spices) step by step. The detailed explanation makes Bengali Cholar dal (Lentils cooked with coconut and whole garam masala spices) so simple and easy that even beginners can try it out. The recipe for Bengali Cholar dal (Lentils cooked with coconut and whole garam masala spices) can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Bengali Cholar dal (Lentils cooked with coconut and whole garam masala spices) from BetterButter.

Bengali Cholar dal (Lentils cooked with coconut and whole garam masala spices)

Ingredients to make Bengali Cholar dal (Lentils cooked with coconut and whole garam masala spices)

  • 1/2 cup Chana dal/Bengal gram
  • 1 + 1/2 cup water
  • 1 tsp turmeric powder
  • 1/4 tsp red chilli powder
  • 2 tablespoons sliced fresh coconut or 1 tbsp grated coconut
  • 1 tsp raisins
  • 1 tsp cashews
  • Dash of hing or asafoetida
  • 1/2 tsp cumin seeds
  • 1 small bay leaf
  • 1 inch cinnamon stick
  • 2 cloves
  • 3 cardamon pods
  • 1 dry red chilli
  • 1 tsp chopped/grated ginger
  • 1 green chilli, slit vertically
  • 1/2 tsp sugar or to taste
  • 2 tsp ghee

How to make Bengali Cholar dal (Lentils cooked with coconut and whole garam masala spices)

  1. Wash and soak the chana dal in water for 30 minutes.
  2. Drain the soaked dal and pressure cook it with little salt and turmeric and 1 cup of water. Let it cook till 4-5 whistles blow and then let the steam cool.
  3. Add ghee and oil in a pan. When the oil is slightly hot, add hing, cumin seeds, bay leaf, cloves, cardamom and cinnamon stick. Saute for 5 minutes on a low flame till the flavor and aroma of the whole spices becomes prominent.
  4. Add the ginger and saute for 2 minutes. Then add dry red chilli, green chilli, coconut, cashews and raisins. Saute on a low flame until the coconut turns slightly brown.
  5. Now add the cooked chana dal, rest of the turmeric powder, red chilli powder and add 1/2 cup of water. Cook on a medium heat till it starts simmering and thickens.
  6. Add 1/2 tsp sugar just before taking off the dal from the heat. Garnish it with chopped coriander and grated coconut.
  7. Sever it hot with luchis/puri/kachori or as a side dish along with rice.

My Tip:

The consistency of this dal will be thick. Also this dal thickens a little bit more on cooling. So keep that in mind and cook till you get your desired consistency.

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