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Friday, 26 September 2014

Cholar Dal with a Twist - Bengali Style (Chana Dal / Bengal Gram Lentil Fry)

         
           Cholar Dal prepared with a tempering of "Radhuni", a spice used in Bengali cuisine. It is called Ajmud / Wild celery seeds. I generally use this in the panch phoron. It gives a very different taste and a delicious one at that. A great substitute to some extent can be panch phoron. So how about this Dal tonight for dinner ? 






  • 1 cup chana dal, soaked for 30 minutes
  • 2 tsp. mustard oil
  • 1 tsp. radhuni (wild celery)
  • 1 tsp. ginger, grated
  • 2 green chilies, chopped
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. ghee (clarified butter)
  • green chilies & coriander leaves to garnish


          Pressure cook the dal with 1 1/2 cups water for 3-4 whistles till soft but not too mushy. Keep aside.

          Heat oil in a pan and temper with radhuni. After a few seconds, add the ginger and green chilies and saute for a minute.

           Then add the dal, salt and turmeric powder. Simmer on low flame for 2-3 minutes. Then add the ghee and mix well. Serve, garnished with green chilies and coriander leaves.










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