Cholar Dal (Bengal Gram / Chana) Lentil Curry - Bong Style)

          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 steamed rice or pulao. Please note this is a "no onion & no garlic" recipe. I always like to have this yummy dal with a dash of lime. 

• 1 cup chana dal (Bengal Gram Lentil)
• 1 tsp. ginger, chopped
• 1-2 whole dry red chillies
• 1-2 green chilies, slit
• 1" cinnamon stick
• 2-3 cardamoms
• 4-5 cloves
• 1/2 tsp. cumin seeds
• 3 tbsp. sliced coconut
• 2 bay leaves
• 1/2 tsp. turmeric powder
• 1 tsp. ghee
• 2 tbsp. mustard oil
• salt to taste
• 1/2 tsp. sugar 

          Soak the chana dal for an hour and boil till soft but not mushy. Heat oil and sauté the coconut slices till light brown. Drain and jeep aside. 

          Temper the same oil 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. Now add the boiled dal, salt, sugar, green chilies, 2 tbsp. of the fried coconut and turmeric powder.

           Simmer on a low flame for 2-3 minutes. When done, add ghee and serve, garnished with remaining fried coconut slices.  

Cholar Dal diye Mulo Chechki (Radish-Bengal Gram Curry - Bengali Style)

          This is a traditional homemade style raddish stir fry. There are many versions to this simple side dish. It is at times cooked with vadi / dried lentil dumplings or with prawns for a non-veg. version. 

          Today I prepared this delicious dish with some boiled chana dal (Bengal Gram Lentil). I gave a tempering of kalonji (nigella seeds) and fresh red chilies and finished it off with lots of chopped coriander leaves to the end product. You can enjoy this stir fry with plain steamed rice or chapattis. So check out the step by step pictorial recipe to prepare it. 

• 500 gms, radish, sliced finely
• 1/2 cup chana dal, soaked for 30 minutes
• 1 tbs. mustard oil
• 1 tsp. kalonji (nigella seeds)
• 2 fresh red chilies, slit
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted coriander-cumin powder
• 1 cup coriander leaves, chopped

          Pressure cook the chana dal in 1 cup water for 1 whistle. Drain and keep aside. Heat oil in a pan and temper with kalonji and chilies. Sauté for a few seconds.

          Add the radish, boiled chana dal, salt, turmeric powder and coriander-cumin powder. Cover and cook on low flame till it is soft and done. 

          Sprinkle water at intervals. Just before taking off the fire, add the coriander leaves. Mix well and serve as a side dish either with rice or chapattis.

                          Heat oil & temper with kalonji (nigella seeds) & fresh red chilies.

                          Add radish, salt, turmeric powder & coriander-cumin powder.

                     Mix well & add boiled chana dal. Cover & cook on low flame till done, 

                                 Add coriander leaves & take off the fire.

                                  Serve as a side dish with either rice or any Indian bread.

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

         
          
          This is cholar dal prepared with a tempering of Radhuni, a spice used in Bengali cuisine. It is called Ajmud / wild celery seeds. I generally use it in the panch phoron mix. It gives a nice flavour to any dish. A great substitute to some extent can be panch phoron. 

• 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.

Bengali Special Cholar Dal (Chana Dal / Bengal Gram Lentil)

       
          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 coconut & fry till light brown.

                                  Add boiled dal, salt, sugar & turmeric powder & simmer.

Serve, garnished with fresh grated coconut & slit green chilies.