Cholar Dal
Author: 
Recipe type: Main course
Cuisine: Bengali
Prep time: 
Cook time: 
Total time: 
Serves: 4 people
 
Ingredients
  • ½ cup Channa dal (soaked for 2 hrs)
  • 1¼ cups water (approximately 2 to 2½ times water)
  • 1 tsp turmeric powder
  • 4 bay leaves
  • Salt to taste
  • ½ tsp jaggery powder
  • Tempering:
  • 1 tsp oil
  • 1 tsp jeera
  • ¼ tsp Asafoetida
  • 2 dry red chillies broken
  • 4 cloves
  • 4 cardamoms
  • 1 cinnamon stick
  • 3 green chillies & 1” piece ginger crushed coarsely
  • 1 tablespoon raisins (optional)
  • ½ tsp cumin powder
  • ½ tsp garam masala
  • 1 tsp Kashmiri red chilli powder
  • 2 tablespoon fresh coconut grated / cut into thin pieces
Instructions
  1. Drain and add the dal and water in pressure cooker.
  2. Add turmeric powder and Bay leaves and cook for 2 whistles. Let pressure settle.
  3. The dal should be cooked in such a way that the grains are soft and separate but not mushy.
  4. Heat oil in a pan, add cumin seeds, hing and broken chillies.
  5. When they are done, add cloves, cardamom and cinnamon stick and roast till you get the aroma of the spices.
  6. Add crushed chilli and ginger, raisins and sauté for a few minutes
  7. Add chilli powder, cumin powder and garam masala.
  8. Sauté adding 2 teaspoon water to make sure that the masalas don’t burn.
  9. Add the dal with water, add salt and boil on a slow flame till the dal thickens slightly. It should be non watery.
Notes
Traditionally Bengali cuisine uses mustard oil. If you are not used it it, pl feel free to use oil of your choice.
The taste & texture of this dish depends a lot on how well the dal is boiled. The dal should be perfectly cooked, but not mushy.
The consistency of the dal depends on the main dish. If you want to eat it with rice, it can be a little watery. If its for Luchi, it can be a little thicker.
Recipe by Dairy Free Gluten Free Recipes at https://dairy-free-glutenfree-diet.com/2018/11/cholar-dal/