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October

Narkel Diye Cholar Da

A Bengali style channa dal with whole spices, chillies and ginger and sliced coconut. Simple, easy to make, this dal is relished during festivals and in every day cooking in Bengali homes.
Prep Time10 mins
Cook Time30 mins
Soaking time2 hrs
Total Time2 hrs 40 mins
Course: Lentils
Cuisine: Bengali
Keyword: Simple, easy to make

Equipment

  • Mixing bowl for soaking Channa Dal
  • Heavy-bottomed stockpot

Ingredients

  • 1 cup Chana dal/ Bengal Gram Dal washed Bengal Gram Dal , washed
  • 1 tablespoon Raisins
  • 2 tablespoon Dry coconut sliced
  • 3 nos Cardamom pods
  • 2 inch Cinnamon Stick
  • 3 nos Bay leaves
  • 2 teaspoons Ginger grated
  • 3 nos Green Chillies
  • 2 teaspoons Cumin seeds slit
  • 1 teaspoons Turmeric powder
  • 3 nos Dry red chillies
  • 1/2 tablespoon Mustard oil
  • 1/2 tablespoon Ghee
  • 1 teaspoon Sugar
  • Salt, to taste

Instructions

  • Wash and soak the channa dal for 2-3 hours
  • Pressure cook the dal with a little salt and turmeric until just cooked, take care that the dal does not become too mushy
  • Heat a little oil in a heavy bottomed stockpot and shallow fry the coconut slices till a golden brown. Drain and set aside
  • Heat the ghee-oil mixture in the stockpot. Add the crushed cinnamon and cardamom. Next, add the bay leaf, cumin seeds, dry red chillies and allow to crackle.
  • Add the grated ginger and green chillies, sauté for a while and then gently pour the dal
  • Simmer the dal over low flame, occasionally stirring, for about 5 to 7 minutes
  • Add the raisins, sprinkle in the sugar and adjust the salt. (The dal is meant to have a thick consistency; you would not want it to be too thin). Finish with fried coconuts and serve hot.
  • Enjoy Narkel Diye Cholar Dal along with Steamed Rice and Til diye Beguni.

Notes

The dal is meant to have a thick consistency; you would not want it to be too thin). Finish with fried coconuts and serve hot.

Fodniche Varan

Maharashtrian style tempered dal
Course: Lentils
Cuisine: Maharashtrian
Keyword: Comfort food

Ingredients

For pressure cooking:

  • ½ cup Toor dal or split pigeon peas
  • 1 ½ cups Water
  • ¼ teaspoon Turmeric powder

For varan:

  • Salt to taste
  • 1 teaspoon Jaggery

For tempering:

  • 2 teaspoon Ghee
  • ½ teaspoon Cumin seeds
  • ½ teaspoon red chili powder
  • a pinch Asafoetida

Instructions

Pressure cooking the Dal

  • Wash Toor dal under running cold water till water runs clear.
  • Soak the dal in enough water for at least 30 minutes.
  • After 30 minutes, discard soaking water.
  • Add dal to the pressure cooker with 1 ½ cups of water and turmeric powder.
  • Close the lid, put the weight on and cook it on medium heat for 3-4 whistles, open the lid once the pressure is released.
  • Mash or hand blend the dal till smooth.

Making Varan

  • Add salt and jaggery to the dal. The dal needs to be thin consistency but not too watery, add water to get the desired consistency.
  • Turn the heat to medium and bring the dal to a simmer.
  • Let it simmer for 4-5 minutes.

Making the tempering

  • Heat the ghee or oil in a small frying pan.
  • Once hot add cumin seeds and let them sizzle.
  • As seeds sizzle, turn off the stove, wait for a few seconds.
  • Then add red chilli powder and asafoetida.
  • Immediately add the tempering to the dal. Stir well.
  • Serve hot with steamed rice.