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