Bengali Style Cholar Dal Recipe
Bengali cuisine is renowned for its depth of flavors and textures, and Cholar Dal is a quintessential dish that embodies this tradition. This high-protein vegetarian dish is not only nourishing but also a delightful addition to your lunch spread. With its aromatic spices and the richness of coconut, Cholar Dal is perfect for pairing with Bengali luchi (deep-fried bread) and beguni (batter-fried eggplant). Here’s a detailed recipe to guide you through making this delightful dish, ensuring that you savor every bite.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chana Dal (Bengal gram lentils) | 2 cups |
| Ghee (clarified butter) | 2 tablespoons |
| Ginger (fresh, ground to paste) | 1 teaspoon |
| Coconut (freshly grated) | 2 tablespoons |
| Coconut (cut into small pieces) | 1/2 cup |
| Raisins | 5 |
| Green chilies (slit) | 2 |
| Turmeric powder | 1/2 teaspoon |
| Salt | to taste |
| Sugar | 1/2 teaspoon |
| Cumin seeds | 1/2 teaspoon |
| Green cardamom | 3 pods |
| Cinnamon (stick) | 1 inch |
| Dried red chilies | 2 |
| Bay leaf | 1 |
| Asafoetida (hing) | a pinch |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 250 |
| Protein | Approximately 12g |
| Carbohydrates | Approximately 35g |
| Dietary Fiber | Approximately 8g |
| Total Fat | Approximately 8g |
| Saturated Fat | Approximately 5g |
| Sugar | Approximately 2g |
| Sodium | Variable (depends on added salt) |
Preparation Time
| Time | Duration |
|---|---|
| Preparation Time | 10 minutes |
| Cooking Time | 40 minutes |
| Total Time | 50 minutes |
| Servings | 4 |
Instructions
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Preparation of Lentils: Begin by thoroughly washing the chana dal under running water to remove any impurities. This step is crucial for achieving a clean and flavorful base for your dish.
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Cooking the Dal: In a pressure cooker, combine the washed dal with salt, turmeric powder, the bay leaf, green cardamom pods, cinnamon stick, and sufficient water. Close the cooker lid securely and cook on medium heat until you hear 2 to 3 whistles. Once done, allow the pressure to release naturally, ensuring the lentils are perfectly cooked and tender.
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Tempering the Spices: While the dal is cooking, heat the ghee in a separate pan over medium heat. Once the ghee is hot, add the cumin seeds and a pinch of asafoetida. Sauté the spices until the cumin seeds begin to crackle, releasing their fragrant aroma into the air.
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Adding Flavor Elements: Add the slit green chilies, ginger paste, and raisins to the pan. Cook for about 1 minute, stirring continuously to ensure even cooking and to allow the flavors to meld beautifully.
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Combining Ingredients: After the lentils are cooked, carefully add them to the pan with the tempered spices. Stir in the grated coconut, mixing well to combine all the ingredients. Adjust the salt according to your taste preference at this stage.
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Final Cooking: Cover the pan and let the dal simmer for 10 to 12 minutes on low heat. This step allows the flavors to integrate and the dal to absorb the aromatic essence of the spices.
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Finishing Touches: After simmering, add the sugar and the small pieces of coconut, stirring gently. Cook for an additional minute to meld the sweetness with the savory elements. Once done, turn off the heat.
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Serving Suggestions: Your Bengali Style Cholar Dal is now ready to be served. For an authentic Bengali experience, enjoy it alongside crispy luchi and beguni. The contrast of textures and flavors makes for a delightful meal that will be cherished by all who partake.
Conclusion
This Bengali Style Cholar Dal recipe captures the essence of Bengali home cooking, highlighting the simplicity and richness of lentils enhanced with aromatic spices and coconut. The combination of flavors creates a dish that is both satisfying and nourishing, perfect for any lunch or dinner table. Enjoy the process of making this dish and the delightful meal that follows, and savor each bite of this traditional Bengali delicacy.
