Cholar Dal
Bengal's beloved chana dal preparation, subtly sweetened with jaggery and perfumed with ghee. An essential accompaniment to luchi or koraishutir kochuri during festivals.
Cooking
Soak dal in water for at least 1hour.
Pressure cook dal on medium-high heat (4-6 whistles) with ingredients listed from turmeric to salt. Use 2 and 1/2 cups of water. The dal grains should be split but not completely mashed.
Spice the Dal
Heat 1 tbsp oil in a kadhai. Add ingredients listed from dry red chillies to jeera seeds.
Fry the spices for about 30-60 sec until the the seeds start spluttering. Add raisins and fry till the raisins begin to swell. Immediately add cooked dal to the spices.
Bring the mix to boil and continue to cook on low-medium heat for 5 minutes.
Check desired sweetness and salt. You may substitute jaggery with sugar.
Just before removing the dal from heat, add 2 tbsp ghee (quantity is optional and may be varied as per individual choice) and grated coconut.
Serving Suggestions
Cholar dal with luchi is a hot bengali
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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