Bengali Chana Dal with Fried Coconut (Narkel Diye Cholar Dal)

Narkel Diye Cholar Dal (Bengali Chickpea Pulses with Fried Coconut)

Narkel Diye Cholar Dal is a classic Bengali recipe that blends the earthy flavors of chana dal (Bengal gram) with the richness of fried coconut, creating a dish that is both hearty and flavorful. The addition of warm spices like cardamom, cinnamon, and cumin enhances the depth of the dal, while the golden fried coconut slices offer a delightful texture. This comforting dish is perfect for a traditional Bengali meal, often paired with steamed rice and Begun Bhaja (fried eggplant). Whether you’re looking for a vegetarian protein-packed meal or simply craving a new take on dal, this dish is sure to impress.

Ingredients

Preparation Time

Nutritional Information

Instructions

1. Soak the Dal:
   Begin by soaking the chana dal (Bengal gram) in water for about 5 to 6 hours to soften the pulses. This will help them cook more evenly and quickly.

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2. Cook the Dal:
   Once soaked, drain the dal and place it in a pressure cooker. Add a pinch of salt and a dash of turmeric powder. Pressure cook the dal for about 2-3 whistles on medium heat, or until the dal is tender but not mushy. The dal should retain its shape, so be careful not to overcook it.

3. Prepare the Fried Coconut:
   Heat a little oil in a heavy-bottomed pan. Add the sliced dry coconut (kopra) and shallow fry them until they are golden brown and crispy. Once done, remove from the pan and drain the coconut slices on a paper towel. Set them aside for later.

4. Heat the Ghee and Oil Mixture:
   In a separate pot, heat a combination of mustard oil and ghee. Once the oil-ghee mixture is hot, add the crushed cinnamon stick and cardamom pods. Allow the spices to release their aroma for a minute.

5. Add the Spices:
   Next, add the bay leaves, cumin seeds, and dry red chillies to the pot. Allow them to splutter for a few seconds, filling your kitchen with fragrant spices.

6. Sauté Ginger and Green Chillies:
   Add the grated ginger and slit green chillies to the pan. Sauté for a minute until the ginger becomes aromatic and the chillies start to soften.

7. Add the Cooked Dal:
   Gently pour in the cooked chana dal into the pot, mixing it well with the spices. Simmer the dal on low heat for about 5-7 minutes, stirring occasionally to prevent it from sticking to the bottom. The dal should have a thick consistency, not too soupy.

8. Finish the Dish:
   Add the raisins, sugar, and salt to the dal. Stir well and let it simmer for another minute or two, allowing the flavors to meld together.

9. Garnish and Serve:
   Finish the dal by sprinkling the fried coconut slices on top. Give it one last gentle stir, and your Narkel Diye Cholar Dal is ready to serve!

Serving Suggestions

Narkel Diye Cholar Dal is traditionally enjoyed with steamed rice and a side of Begun Bhaja (fried eggplant). The combination of soft rice and crispy eggplant perfectly complements the rich, spiced dal. This dish is a perfect choice for a comforting, protein-packed vegetarian meal, making it ideal for lunch or dinner.

Cooking Tips

• Consistency: The consistency of this dal is important. You want it to be thick, not runny, so avoid adding too much water when cooking the dal.
• Fried Coconut: Make sure to fry the coconut slices until they are crisp and golden for the best texture and flavor. This adds a nice crunch to the dish.
• Adjust Spice Levels: You can adjust the number of green chilies and dry red chillies based on your spice tolerance. For a milder version, use fewer chilies or omit them altogether.

Enjoy this authentic Bengali dish, Narkel Diye Cholar Dal, for a delightful and nutritious meal that brings the flavors of Bengal right to your table!