Bengali Chholar Dal

What you’ll need

6 tools across 6 steps.

• plateEssentialstep 1
• pot (optional for boiling)Essentialstep 2
• pan (optional, for hot water)Essentialsteps 3, 4, 5
• Spatula (turner)Essentialstep 3
• pressure cookerstep 2
• kadaisteps 4, 5

Method

1. 1

   Soak and Prepare the Dal

   Rinse the 200 g chana dal of chana dal thoroughly under cold running water. Soak the dal in ample water for at least 4 hours, or overnight. This is a crucial step for even cooking. After soaking, drain the water completely.

   For a quicker version, you can soak the dal in hot water for 1 hour.

   Timer: 240 minplate
2. 2

   Cook the Dal

   Transfer the drained dal to a pressure cooker. Add 750 ml water of fresh water, 5 g turmeric powder of turmeric powder, and 5 g salt of salt. Pressure cook on medium heat for 2-3 whistles, or until the dal is soft but still holds its shape. It should not be mushy. If not using a pressure cooker, cook in a pot until tender, which may take 40-50 minutes.

   The dal should be easily mashable with a finger but not disintegrated. This texture is key to authentic Chholar Dal.

   Pressure cook dal: 15 minpressure cookerpot (optional for boiling)
3. 3

   Fry Coconut and Raisins

   While the dal is cooking, heat 1 teaspoon of ghee from your total amount in a small pan. Add the thinly sliced 50 g fresh coconut of coconut and fry until they turn a beautiful golden brown. Remove and set aside. In the same pan, quickly fry the 15 g raisins of raisins until they plump up. Be careful not to burn them. Set aside with the coconut.

   Using fresh coconut gives the best flavor, but desiccated coconut (unsweetened) can be used as a substitute.

   Timer: 5 minpan (optional, for hot water)Spatula (turner)
4. 4

   Prepare the Tempering (Tadka)

   In a larger pan or kadai, heat the remaining ghee over medium heat. Once hot, add the 1 bay leaf, 2 dried red chilies, 2 g cinnamon stick cinnamon stick, 3 crushed green cardamoms, and 3 cloves. Sauté for about 30 seconds until fragrant. Next, add the 5 g cumin seeds of cumin seeds and let them splutter. Finally, add the 15 g ginger paste of ginger paste and cook for another minute until the raw smell disappears.

   This tempering, known as 'phoron' in Bengali, is the heart of the dish's flavor. Don't rush this step.

   Timer: 5 minpan (optional, for hot water)kadai
5. 5

   Combine and Simmer

   Carefully pour the cooked dal into the pan with the tempering. Stir well to combine. Add the 30 g sugar of sugar, the fried fresh coconut, and the plumped raisins. Mix everything gently. Bring the dal to a gentle simmer and let it cook for 5-7 minutes, allowing the flavors to meld together. The consistency should be thick but flowing. Add a splash of hot water if it's too thick.

   The dal will thicken as it cools, so aim for a slightly runnier consistency than you desire in the final dish.

   Simmer dal: 7 minpan (optional, for hot water)kadai
6. 6

   Finish and Serve

   Turn off the heat. Sprinkle the 3 g garam masala of garam masala over the dal and add an optional final teaspoon of ghee for extra aroma. Give it a final stir, cover, and let it rest for 5 minutes before serving. Serve hot with luchi, puri, or steamed rice.

   Letting the dal rest allows the flavors to deepen and the aroma of the garam masala to infuse the dish.

   Timer: 5 min