Cholar Dal is a popular Bengali dish made during festivals like Durga Puja or any special occasions. Cholar Dal is simple to make and is a delicious accompaniment to rotis, parathas or even rice items.
Ingredients:
Bengal Gram Dal – 2 cups
Ghee – 3 1/2 tblsp
Tomatoes – 2
Bay Leaf – 2
Cinnamon – a small piece
Cloves – 4
Cardamoms – 4
Cumin Seeds – 2 tsp
Red Chilli Powder – 2 tsp
Cumin Powder – 2 tsp
Ginger – 1 tblsp, grated
Turmeric Powder – 1/2 tsp
Asafoetida Powder – 1/2 tsp
Cashew Nuts – handful
Raisins – handful
Salt as per taste
Bengal Gram Dal – 2 cups
Ghee – 3 1/2 tblsp
Tomatoes – 2
Bay Leaf – 2
Cinnamon – a small piece
Cloves – 4
Cardamoms – 4
Cumin Seeds – 2 tsp
Red Chilli Powder – 2 tsp
Cumin Powder – 2 tsp
Ginger – 1 tblsp, grated
Turmeric Powder – 1/2 tsp
Asafoetida Powder – 1/2 tsp
Cashew Nuts – handful
Raisins – handful
Salt as per taste
Method:
1. Pressure cook the dal for 2 to 3 whistles.
2. Heat ghee in a pan over medium flame.
3. Fry the cashewnuts for 30 seconds and remove.
4. Add cumin seeds, bay leaf, cloves, cinnamon and cardamoms.
5. Fry for 30 to 40 seconds.
6. Add the tomatoes, cumin powder, red chilli powder, turmeric powder and asafoetida powder.
7. Add the cooked dal and salt.
8. Pour enough water and cook for a few minutes.
9. When it starts to bubble, switch off the flame.
10. Garnish with ginger, cashew nuts and raisins.
11. Serve.
1. Pressure cook the dal for 2 to 3 whistles.
2. Heat ghee in a pan over medium flame.
3. Fry the cashewnuts for 30 seconds and remove.
4. Add cumin seeds, bay leaf, cloves, cinnamon and cardamoms.
5. Fry for 30 to 40 seconds.
6. Add the tomatoes, cumin powder, red chilli powder, turmeric powder and asafoetida powder.
7. Add the cooked dal and salt.
8. Pour enough water and cook for a few minutes.
9. When it starts to bubble, switch off the flame.
10. Garnish with ginger, cashew nuts and raisins.
11. Serve.
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