Name: Bengali Chana Dal (Bengali Split Chickpea Soup) recipe by Deepsikha Chakraborty at BetterButter
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2
Ingredients: Split chickpeas (chana dal) 1 cup; Grated coconut 3/4 cup; Green chilli 3 nos. (slitted from middle); Dried red chilli 2 nos.; Bay leaves 2 nos.; Cumin seeds 1 teaspoon; Clove 5 nos.; Cinnamon stick 1 no. (1 inch); Raisin 2 tablespoon; Turmeric powder 1/2 teaspoon; Ghee 2 tablespoon; Sugar 2 teaspoon; Salt, according to taste

ABOUT Bengali Chana Dal (Bengali Split Chickpea Soup) RECIPE

Looking for a perfect comfort food which is, at the same time, tasty and healthy? Well, here it is. Bengali Chana Dal is completely a vegetarian recipe and can be opted for breakfast, lunch and dinner. With a dash of coconut and just a few spices, this preparation is among the stars of every Bengali vegetarian kitchen. While most of the people, including my Mom, use chopped coconut pieces to make this dish, I prefer grated coconut over the cut pieces. Grated coconut add a wonderful texture and make the soup more thick.

Ingredients Serving: 2

Split chickpeas (chana dal) 1 cup
Grated coconut 3/4 cup
Green chilli 3 nos. (slitted from middle)
Dried red chilli 2 nos.
Bay leaves 2 nos.
Cumin seeds 1 teaspoon
Clove 5 nos.
Cinnamon stick 1 no. (1 inch)
Raisin 2 tablespoon
Turmeric powder 1/2 teaspoon
Ghee 2 tablespoon
Sugar 2 teaspoon
Salt, according to taste

Instructions

Soak the chana dal overnight. Drain the water before cooking.
Soak raisin in water for 1 hour. Drain the water and keep aside.
In a pressure cooker, add chana dal, water, green chillies and salt. Cover the lid and cook for 2 whistles. Once the pressure cools down, open the lid and check if it’s properly cooked. Two whistles should be enough if you have soaked it ov
Heat 1 tablespoon ghee in a pan and shallow fry the grated coconut.
Remove the boiled chana dal along with the water in a heavy bottom pan, add raisin, turmeric powder and cover the lid. Let it get cooked in low flame for few minute.
By the time, heat remaining 1 tablespoon ghee and add bay leaves, whole cumin, cloves and cinnamon. Stir for few seconds till the spices start spreading aroma.
Immediately remove it from the flame and pour the entire mixture and the fried grated coconut on the chana dal. Mix very well.
Check the consistency of the soup. It should be on thicker side.
Now, add sugar and stir well. Cover the lid and cook it for another 5 minute on low flame.
Turn off the flame and your Bengali Chana Dal is ready to be served now.

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