This is 6th dish in our Bengali food journey. Do checkout the other recipes in this series – Green Pea Kachori, Baigan Bhaja, Aloo Posto, Shukto, Chanar Korma, Ghee Bhat and Steamed Sandesh
Cholar Dal
This sweet and savoury Dal is a Bengali classic and is eaten at lunch or dinner
- 200 g Chola or chana dal (split Bengal gram)
- 20 g Coconut (thinly sliced)
- 20 g Raisins
- 20 g Mustard oil
- 1 pc Cinnamon
- 5 pcs Cardamom
- 3 pcs Cloves
- 4 pcs Bay leaves
- 2 pcs Dried red chillies
- ½ tsp Cumin seeds
- ¼ tsp Hing (asafoetida)
- 30 g Ginger paste
- 2 g Turmeric powder
- ½ tsp Coriander powder
- 3 g Cumin powder
- 6 pcs Green chillies (slit)
- ¼ tsp Bengali garam masala powder
- 5 g Ghee
- 18 g Salt
- 24 g Sugar
- 700 g Water
- Rinse the cholar dal well and soak it in water for at least 2 hours.
- After this cook the dal in the pressure cooker with salt and bay leaves
- Make a slurry with ginger paste, cumin powder, coriander powder and turmeric powder
- Heat the mustard oil, to this add sliced coconut, dried red chillies, cardamom, cinnamon, cloves, and cumin seeds along with hing
- Now add the slurry made earlier
- Cook these masalas for 3-4 minutes
- Add the boiled dal to this tadka
- Let it cook for 2-3 mins till the masalas are well blended in the dal
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Dietary Information
Nutritional Information
| Typical values* | per Serving | contents |
|---|---|---|
| Protein | 10 % | 19 Kcal |
| Fat | 37 % | 69 Kcal |
| Carbohydrates | 53 % | 101 Kcal |
Factoid
This recipe does not use onion or garlic but the hing (asafoetida) supplies the necessary sharpness that one would generally get from the use of onions
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