Cholar dal is a traditional Bengali dish. This is a thick dal preparation flavored with garam masala and fried diced coconut pieces. I truly believe some combinations are made in heaven. And this is certainly one of them. This goes best with Loochi (puri). Loochi is a light and fluffy type indian bread, that is exclusively maida (all purpose flour) based. It's flakier than a puri. Basically an ideal breakfast combination for those who love lazy sunday mornings. My Dad loves this cholar dal, so dedicating this post
to my Baba (Dad) who is a great cook himself.
Serves: 4, Preparation time: 35 minutes
200 gms Chana dal/ Cholar dal
2 Green chillies (1 chopped, 1 slit)
1" Cinnamon stick
2 Bay leaves
1 Dry whole red chilli
2 tbsp Coconut (grated)
2 tsp Coconut into small dices
1/2 tsp Turmeric powder
1 tsp Ginger (grated)
2 Black peppers
1 tsp Cumin seeds
1 tsp Red chilly powder
a pinch of Asafoetidia (hing)
1 tbsp Ghee (this brings out the taste better)
1 tsp Sugar
Salt to taste
fresh Coriander for garnishing
Wash dal and soak it for 2 hrs. (in case you don't have time then soak this for 1/2 hr in hot water). Pressure cook the dal with salt, turmeric, 1 bay leaf and cardamom for 10 minutes. As chana dal tends to cook fast, make sure the dal is not completely mashed.
Heat ghee in a pan and fry the dice coconut pieces till light brown. Keep aside. Add green chilly, bay leaf, cumin seeds, black pepper balls, cloves, cinnamon, red whole chilly.Let these crackle in ghee. Add hing, ginger and pour over the dal and stir well. Boil for 2-4 minutes. Check the consistency, it should be neither too thick nor too watery. Add grated coconut, sugar, diced fried coconuts and garnish with coriander leaves. Serve hot with loochi/ puris or plain rice.
I'm sending this to Think Spice Think Garam Masala event hosted by Sara, and started by Sunitha of Sunitha's World also to Jay's lovely event I Love My Dad.