This is a traditional dal prepared in every Bengali household, especially during special occasions. It can be enjoyed with hot luchis (pooris) or stuffed peas kachoris (koraishutir kochuri) during your weekend breakfast. It simply tastes divine. It also goes well with plain steamed rice or pulao.
Please note this is a "no onion & no garlic" recipe. You can also add few fried coconut slices for some crunch. I always like to have this delicious dal with a dash of lime. So check out the step by step pictorial recipe to prepare it.
- 1 cup chana dal (Bengal Gram Lentil)
- 1 tsp. ginger, chopped
- 2 whole dry red chillies
- 1" cinnamon stick
- 2-3 cardamoms
- 4-5 cloves
- 1/2 tsp. cumin seeds
- 2 tbsp. fresh coconut, grated
- 2 bay leaves
- 1/2 tsp. turmeric powder
- 1 tsp. ghee
- 2 tbsp. mustard oil
- salt to taste
- 1 tsp. sugar or to taste
- 1 tsp. fresh grated coconut & 2 slit green chilies for garnishing
Soak the chana dal for an hour and boil till soft but not mushy. Heat oil and temper with bay leaves, dry red chilies, cinnamon, cardamoms, cloves and cumin seeds.
After they stops spluttering, add the ginger and sauté for a few seconds. Then add the coconut and sauté till light brown.
Now add the boiled dal, salt, sugar and turmeric powder and simmer on low flame for 2-3 minutes. When done, add ghee and serve, garnished with fresh grated coconut and slit green chilies.
Soak the dal for 30 minutes.
Pressure cook in 1& 1/2 cups water for 5 minutes on a low flame after the
first whistle.
Temper oil with bay leaves, dry red chilies, cardamoms, cinnamon, cloves
and cumin seeds.
Add ginger & sauté for a few seconds.
Add boiled dal, salt, sugar & turmeric powder & simmer.
Serve, garnished with fresh grated coconut & slit green chilies.
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