Cholar dal or Bengal grams is not cooked in Bengali household
for everyday lunches. Neither does it make among the delicacies served when
guests come. However, to accompany the luchi or kachori, one cannot think of
anything else other than cholar dal. With a subtle hint of sweetness, this
lentil preparation makes a heavenly combination with the perfectly rounded
luchis. Cholar dal is a bit hard to boil and therefore soaking it overnight or
for long hours is necessary. Then it is a celebrating the perfect harmony of
heat from the dried red chili and sweetness from sugar, cinnamon, and raisins. The
fragrant aroma of the ghee mingling with the ‘just enough boiled’ cholar dal is
a treat for the soul.
You can print the recipe for your kitchen here: PRINTABLE RECIPE
INGREDIENTS:
(Serves 2)
1cup colar dal (split Bengal gram or chana dal)
2 bay leaves
1 dried chili
2-3 cinnamon sticks
1 pinch asafetida powder
2tbsp golden raisins
2tbsp broken cashews
1sp ginger paste
1 pinch turmeric powder
1/2sp cumin powder
1/2sp sugar
1/2sp garam masala
Salt
Ghee
INSTRUCTIONS:
1.
Soak the cholar dal in hot water overnight (7-8
hours). Drain the lentils.
2.
Heat ghee in a wok. Temper the ghee with bay
leaves, dried red chili, cinnamon sticks, and a pinch of asafetida powder.
3.
When the nice aroma comes out, add the soaked
lentils. Add the ginger paste, cashews, raisins, turmeric powder, cumin powder,
and salt. Sauté for 2-3 minutes on medium heat. Take care not to over sauté the
lentils or it will be difficult to boil.
4.
Add 2 cups hot water. Simmer covered for 25
minutes until the lentils are cooked but not soft and mushy (the lentils should
remain whole).
5.
Add the sugar and garam masala powder. Garnish
with 1sp of ghee.
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